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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...