1) chicken meat gels
鸡肉凝胶
1.
Study on effect of high hydrostatic pressure on properties of chicken meat gels;
高静压对鸡肉凝胶品质影响的试验研究
2.
Effects of Ultra High Pressure and Hydrocolloids on the Properties of Chicken Meat Gels;
超高压及亲水胶体对鸡肉凝胶品质的影响
2) Chicken muscle gels
鸡肉凝胶
1.
0%) and 300 MPa on colour,WBC and textural properties of chicken muscle gels (CMG) were investigated.
结果表明,对于非受压鸡肉凝胶,其亮度与持水性随SPI添加浓度的增大总体上分别呈下降与上升趋势,并在大于等于2。
3) beef gels
牛肉凝胶
1.
Effects of transglutaminase on water holding capacity and hardness of low-fat beef gels;
谷氨酰胺转胺酶对低脂牛肉凝胶保水性和硬度的影响
4) pork meat gels
猪肉凝胶
1.
The effects of microbe polysaccharides (agar and xanthan), as fat substitutes, and high pressure (HP) on the properties of low-fat pork meat gels (PMG) were investgated in the range of pressure 100～600 MPa, holding time 10～40 min, temperature 10～40℃and polysaccharides levels 0～1.
4％琼脂猪肉凝胶(PMGA)的CL值显著降低；但0。
5) venison protein gel
鹿肉蛋白凝胶
6) broiler
[英]['brɔɪlə(r)] [美]['brɔɪlɚ]
肉鸡
1.
Tracing the Origin of Pigments in Broilers by Stable Istope Ratio Mass Spectrometry;
用稳定同位素质谱技术检测肉鸡色素的来源
2.
Rapid near infrared prediction of broiler manure nutrient contents;
近红外技术快速测定肉鸡粪便主要肥料成分含量的研究
3.
Effects of Sodium Butyrate on Mucosal Immunity-associated Cells in Small Intestine of Broiler;
丁酸钠对肉鸡小肠黏膜免疫相关细胞的影响
补充资料：鹿胶党参炖鸡肉
原料：鸡肉250克，鹿胶15克，党参30克，生姜10克，红枣4个。
做法：鸡肉去皮，红枣去核，生姜洗净。把全部用料放入炖盅，加开水适量，盖好盅，隔滚水炖1小时，汤成后趁热分1～2次服。
功能：补肾益精，固崩止血。
主治：久病伤肾、肾阳不足、精血虚少之无排卵型功能失调性子宫出血；症见阴道出血无规律，量多，淋漓不尽，下腹冷痛，腰膝酸软，头晕乏力。亦可用于有排卵型子宫功能性出血、贫血、更年期综合征，证属阳虚、精血不足者。
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