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The Effects of High Pressure and Various Binders on the Physico-chemical Properties of Restructured Pork Meat
High Pressure Restructured Non-meat Protein Binding Physico-chemical
2016/4/22
This study was carried out to investigate the effect of high pressure and the addition of non-meat proteins on the physico-chemical and binding properties of restructured pork. Pressurizations were ca...
Effect of Plant Proteolytic Enzyme on the Physico-chemical Properties and Lipid Profile of Meat from Culled, Desi and Broiler Chicken
Proteolytic Enzyme Meat Physico-chemical Properties Lipid Profile Desi and Culled Birds Broilers
2016/4/13
Proteolytic enzymes are used for meat tenderization, an important process with regard to consumer preference. The proteolytic enzyme, IVRIN was isolated from the plant Cucumis pubescens W and its effe...