搜索结果: 1-2 共查到“食品焙烤加工技术 Meat”相关记录2条 . 查询时间(0.078 秒)
The effects of using turkey meat on qualitative properties of heat-treated sucuk
turkey meat sucuk pH volatile compounds heat treatment
2015/7/28
The effects of using different levels of turkey meat (0, 20, and 40%) on some quality properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus/Staphylococcus, and Enteroba...
Heat Transfer in Meat Patties during Double-Sided Cooking
heat transfer meat patties double-sided cooking
2009/7/8
A simplified mathematical model was developed to predict the temperature profiles during meat patty cooking by double-sided pan-frying. Conduction was considered the main mechanism for heat transfer, ...