1) capability of holding water
蒸煮失水率
1.
This paper studied on improving the capability of holding water of chicken breast meat,single use of several kinds of phosphates and potassium chloride has been researched.
研究几种盐对鸡胸肉蒸煮失水率的影响,在此基础上进行了正交实验,影响鸡胸肉蒸煮失水率的显著因素为柠檬酸钠和三聚磷酸钠。
2) cooking loss
蒸煮损失
1.
Results showed that,the cooking loss(CL) of the ground beef increased significantly(P<0.
结果表明:肉糜蒸煮损失(CL)随TG添加量的增加和反应时间的延长显著增大(P<0。
2.
Effects of GG and SA on cooking loss (CL), water holding capacity (WHC) and hardness of low-fat meat products were investigated in this paper.
本实验将二者加入低脂猪肉糜中,研究这两种多糖对低脂肉糜产品的蒸煮损失、保水性(WHC)和硬度等方面影响。
3.
Chemical compositionand nutrient metabolism are biochemical basis for the development of pork quality traits, At the sameconditions of feeding and slaughtering, This paper aimed at investigating red a、pH value、tenderness( shear force)and cooking loss of crossbred boars and local white pigs during post-mortem aging.
本文针对杂种野猪和本地白猪两种不同的品种猪,在相同条件下饲养和屠宰,研究了宰后肌肉的色泽红度a值、pH值、嫩度(剪切力)和蒸煮损失的变化情况。
3) cooking wastewater
蒸煮废水
4) mercury boiler
水银蒸煮器
5) wastewater boilling tank
废水蒸煮罐
6) loss ratio of boiling
烹煮损失率
补充资料：蛟龙失水
1.比喻英雄失去凭借。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条