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Technological and sensory pork quality in relation to muscle and drip loss protein profiles

机译：猪肉的技术和感官质量与肌肉和滴水损失蛋白质特征相关

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1. Technological and sensory pork quality in relation to muscle and drip loss protein profiles. [J] . Zelechowska E, Przybylski W, Jaworska D, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2012,第5期

机译：与肌肉和滴水损失蛋白质特征相关的技术和感官猪肉质量。
2. Technological and sensory pork quality in relation to muscle and drip loss protein profiles [J] . Elżbieta Żelechowska, Wiesław Przybylski, Danuta Jaworska, European Food Research and Technology . 2012,第5期

机译：猪肉的技术和感官质量与肌肉和滴水损失蛋白质特征相关
3. Sarcoplasmic Protein Profile from Drip Loss in Relation to Pork Quality [J] . Wieslaw Przybylski, Damian Kaczor, Elzbieta Zelechowska, Journal of Food Science . 2016,第10a12期

机译：滴水损失与猪肉品质相关的肌浆蛋白谱
4. OPERATING PORK QUALITY TRAITS MEASUREMENTS AND THEIR RELATIONS TO DRIP LOSS [C] . Zhang Yunhua Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：猪肉品质性状的测量及其与掉落的关系
5. Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling. [D] . Peethambaran, Krishnadas. 2011

机译：通过添加食品级糖来提高富含omega-3的猪肉的氧化稳定性，并通过自由选择轮廓分析对熟化和再加热的猪肉小馅饼进行感官表征。
6. Comparative gene expression profiling of muscle reveals potential candidate genes affecting drip loss in pork [O] . Xueyan Zhao, Cheng Wang, Yanping Wang, 2019

机译：肌肉的比较基因表达谱揭示了可能影响猪肉滴水损失的候选基因
7. Comparative gene expression profiling of muscle reveals potential candidate genes affecting drip loss in pork [O] . Xueyan Zhao, Cheng Wang, Yanping Wang, 2019

机译：肌肉的比较基因表达谱揭示影响猪肉中滴落损失的潜在候选基因

Technological and sensory pork quality in relation to muscle and drip loss protein profiles

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