首页> 外文OA文献 >Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows

【2h】

Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows

机译：从免疫阉割兵工中的新鲜和增强猪肉腰部的颜色稳定性和感官特征

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
K. A. Jones-Hamlow; M. A. Tavárez; D. D. Boler; A. L. Schroeder; K. J. Prusa; A. C. Dilger;
展开▼
作者单位

展开▼
年度 2015
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows [J] . Jones-Hamlow K. A., Tavarez M. A., Boler D. D., Journal of Animal Science . 2015,第2期

机译：免疫去势bar猪新鲜和增强猪肉里脊的颜色稳定性和感官特性
2. Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows [J] . Dilger?A. C. Journal of animal science . 2015,第2期

机译：免疫去势bar猪新鲜和增强猪肉里脊的颜色稳定性和感官特性
3. Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks [J] . Anne-Mette S. Hansen, Aubrey L. Schroeder, Alba Lucia Bottura Leite de Barros, Food Science & Nutrition . 2015,第3期

机译：冷冻保存长达12周的免疫cast割猪的新鲜猪肉香肠的脂质氧化，感官特征和颜色
4. RACTOPAMINE HYDROCHLORIDE AND IMMUNOCASTRATION EFFECTS ON SENSORY CHARACTERISTICS OF ENHANCED PORK CHOPS LOIN [C] . Iocca A.F.S., Silveira E.T.F., Lima B.R.C.C., ICoMST 2011;International conference of meat science and technology . 2012

机译：盐酸氢吗啡胺和免疫破坏对猪排腰肉感官特性的影响
5. The impacts of intramuscular fat content and other biochemical attributes of fresh pork loins on sensory characteristics [D] . Rincker, Phillip John 2007

机译：鲜猪肉里脊肉的肌内脂肪含量和其他生化特性对感觉特征的影响
6. Lipid oxidation sensory characteristics and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks [O] . Katelyn A. Jones‐Hamlow, Marcos A. Tavárez, Aubrey L. Schroeder, 2016

机译：冷冻保存长达12周的免疫cast割猪的新鲜猪肉香肠的脂质氧化感官特征和颜色
7. Lipid oxidation, sensory characteristics, and color of fresh pork sausage from immunologically castrated pigs stored frozen for up to 12 weeks [O] . Katelyn A. Jones‐Hamlow, Marcos A. Tavárez, Aubrey L. Schroeder, 2015

机译：免疫阉割猪的脂质氧化，感觉特征和鲜猪肉香肠的颜色储存冷冻最多12周
8. Effect of Low Dose Irradiation on the Microbial and Sensory Characteristics of Fresh Pork Loins. Final Report [R] . Olson, D. G., Rust, R. E., Kraft, A. A., 1986

机译：低剂量辐照对鲜猪肉腰果微生物和感官特性的影响。总结报告

Color stability and sensory characteristics of fresh and enhanced pork loins from immunologically castrated barrows

著录项

引文网络

相似文献

相关主题

期刊订阅