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Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value
pork sensory quality technological value
2010/2/3
The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate sla...
Technological Properties of Milks Fermented with Thermophilic Lactic Acid Bacteria at Suboptimal Temperature
technological properties thermophilic lactic acid bacteria suboptimal temperature
2008/4/1
In the present work the synergistic relationship between different strains of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus was studied at optimal (44°C) and suboptimal te...
Development of Probiotic Cheese Manufactured from Goat Milk: Response Surface Analysis via Technological Manipulation
Bifidobacterium lactis Lactobacillus acidophilus caprine milk cheese ripening
2008/3/28
Production of caprine milk has been rising steadily, partially because of its good nutritional value; the possibility of improving nutritional benefits by adding probiotic species such as Bifidobacter...
Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses
wheat cultivar processing variables univariate analysis multivariate analysis
2014/3/4
The effects of wheat cultivar and harvest year on the wheat technological quality were studied by univariate and multivariate statistical methods. Two wheat varieties sown in the harvest years 2003–20...