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A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

机译：通过吹风机和烤箱烘烤来改善低质量级虎嘴素烹饪和烤箱烹饪后烹饪后烹饪

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Seung-Hoon Jwa; Yong-An Kim; Van-Ba Hoa; In-Ho Hwang;
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1. A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin [J] . Asian-Australasian Journal of Animal Sciences . 2020,第8期

机译：通过吹风机和烤箱烘烤来改善低质量坡度汉语Striploin的饮食和烤箱烹饪烹饪后烹饪烹饪
2. Improving tenderness and quality of M. biceps femoris from older cows through concentrate feeding, zingibain protease and sous vide cooking [J] . Zahra B. Naqvi, Michael A. Campbell, S. Latif, Meat Science . 2021,第Octa期

机译：通过浓缩饲料，Zingibain蛋白酶和Sous Vide烹饪，从较旧的母牛从较旧的母牛的压痛和质量提高M.二头肌股骨的压痛和质量
3. Sous-vide cooking improves the quality and in-vitro digestibility of Semitendinosus from culled dairy cows [J] . Bhat Zuhaib F., Morton James D., Zhang Xin, Food research international . 2020,第Jana期

机译：人工烹饪提高了淘汰的奶牛半腱肌的质量和体外消化率
4. Improve Quality of Life -Additional Criteria for Health and Social Care Information Technology Acceptance in an Ageing World [C] . Jorge MONTEIRO International Conference on Wearable Micro and Nano Technologies for Personalized Health . 2012

机译：提高生活中卫生和社会护理信息技术验收的生活质量标准
5. Improving end-use quality in hard winter wheat through glutenin allele combinations and genomic selection. [D] . Cooper, Jessica Kay. 2014

机译：通过谷蛋白等位基因组合和基因组选择提高硬冬小麦的最终使用质量。
6. A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin [O] . Seung-Hoon Jwa, Yong-An Kim, Van-Ba Hoa, 2020

机译：通过吹风机和烤箱烘烤来改善低质量级虎嘴素烹饪和烤箱烹饪后烹饪后烹饪
7. Validation of the Quality and Microbiological Risk of Meat Cooked with the Vacuum-pack Cooking Method (sous-vide) [O] . Naomi ISHIWATARI, Mika FUKUOKA, Akihiro TAMEGO, 2013

机译：用真空包装烹饪方法烹饪肉类质量和微生物风险（ Sous-Vids ）

A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

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