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DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT
freezing time postmortem manufacturing pork
2009/8/13
Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein s...
Effect of Curdlan on Retort Stability of a Pork Meat Gel System
curdlan retort minced-pork gel trehalose
2009/7/7
Effect of curdlan with or without trehalose on retort stability of a minced-pork gel system was investigated. The addition of curdlan suppressed the deterioration of physical properties as well as the...