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Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products
Duck Meat Products Phospholipids Molecular Species
2016/5/3
Composition of intramuscular lipids, phospholipid classes and phospholipid molecular species in traditional Chinese duck meat products was investigated. Free fatty acids and phospholipids were identif...
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Transglutaminase Low-fat Low-salt Meat Products Functional Textural Properties
2016/4/12
This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of r...
High-Performance Liquid Chromatographic Determination of Oxytetracycline Residue in Cured Meat Products
Oxytetracycline HPLC soudjouk cured meat
2010/6/27
The development of a sensitive automated method for residue control of oxytetracycline (OTC) in cured meat (soudjouk) is described. The principle steps involve the extraction of OTC from cured meat in...