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Meat quality defined based on pH and colour depending on cattle category and slaughter season. colour and pH as determinants of meat quality dependent on cattle category and slaughter season
cattle longissimus thoracis muscle slaughter season meat pH and colour
2015/6/8
The studies were carried out on 614 animals slaughtered in winter and summer seasons. After slaughter and post-slaughter processing the carcasses were evaluated according to EUROP system. The meat pH ...
Lysozyme Activity in Buffalo Milk: Effect of Lactation Period, Parity, Mastitis, Season in India, pH and Milk Processing Heat Treatment
Lysozyme Buffalo Milk Bovine Milk Parity Mastitis
2016/4/11
Lysozyme activity in buffalo milk in relation to the period of lactation, parity of animal, weather conditions and udder infections was studied. Effect of storage and heat processing of milk on lysozy...