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Shípĭn yŭ fāxiào gōngyè, ISSN 0253-990X, 2019, Volume 45, Issue 6, pp. 77 - 82
为探究兔肉在僵直前经不同的超高压处理,对其斩拌肉糜在加热后(20 ~ 80℃)所形成的凝胶品质的影响.实验以兔肉为主要原料,将僵直前的兔里脊肉在100~ 300 MPa下分别保压15 s或180... 
Journal Article
Chung-kuo nung yeh kʿo hsüeh, ISSN 0578-1752, 2019, Volume 52, Issue 9, pp. 1614 - 1623
[目的]研究酸性电解水(AEW)能否有效控制肉源性荧光假单胞菌,探究处理后菌体变化,为新型杀菌剂的开发提供思路.[方法]使用不同有效氯浓度酸性电解水(20、40和60 mg·L-1)将肉源性荧光假单胞菌分别处理5、1 0、1 5、2 0、25和30... 
Journal Article
Shipin gongye ke-ji, ISSN 1002-0306, 2019, Volume 40, Issue 21, pp. 1 - 12
TS251.1; 以鸡肉中的肌原纤维蛋白(Myofibrillar proteins,MP)为对象,研究103 MPa压力条件下高压均质(High pressure homogenization,HPH)对不同浓度(5、10、15 mg/mL) MP水悬液理化性质和蛋白结构的影响.结果... 
Journal Article
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