1) Pork
猪肉组织
2) pork
猪肉
1.
Research on quality change of hot boned pork,traditionally chilled pork and vacuum-packed chilled pork during processing;
热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉加工过程中品质变化研究
2.
Study on Off-Odor Volatiles of Irradiated Packaged Raw Pork;
冷却包装猪肉辐照异味气体成分研究
3.
Effect of EM pacolin on the quality of pork;
EM pacolin对猪肉品质影响的研究
3) pig muscle
猪肉
1.
A highly sensitive method for determination of sulphodimides residues in pig muscles by high performanc.
猪肉中的磺胺二甲基嘧啶用乙腈提取,正己烷萃取,浓缩,过Sep-Pak碱性氧化铝B柱,洗脱液经减压干燥,再经流动相溶解,在270 nm检测波长处,用紫外检测器高效液相色谱仪检测。
2.
A HPLC-MS/MS method was established for the determination of ofloxacin,norfloxacin,ciprofloxacin,enrofloxacin,danofloxacin,difloxacin and sarafloxacin in pig muscle.
建立了猪肉组织中氧氟沙星、诺氟沙星、环丙沙星、恩诺沙星、达氟沙星、二氟沙星和沙拉沙星7种氟喹诺酮类药物残留检测的高效液相色谱-串联质谱方法。
3.
A HPLC-MS/MS method was established for the determination of tetracyclines in pig muscle.
建立了猪肉组织中四环素类药物残留检测的高效液相色谱-串联质谱方法。
4) frozen pork
冷冻猪肉
1.
Study on the effects of different water retaining agents on frozen pork;
不同保水剂对冷冻猪肉的保水效果
5) Pork form diseased or dead pigs
病死猪肉
1.
Pork form diseased or dead pigs influences the people's edible safety and healthy seriously.
病死猪肉严重影响着人民群众的食用安全和身体健康,危害着畜牧业的发展。
6) chilled meat
冷却猪肉
1.
The issues existed in the shelf life of chilled meat are bottle-neck problems to restrict the further development of chilled meat industry in China.
为了提高冷却肉品质,延长冷却猪肉货架期,本文阐述了冷却肉保鲜技术、各种保鲜方法原理和特点,同时对保鲜冷却肉存在的问题和研究方向也进行了探讨。
2.
Using chilled pork as materials,the effect of different lights on the changes of the meat reduction system and the color stability of the chilled meat during storage were studied.
本文采用猪冷却肉为原料,在相同光照强度(40～80Lux)下,研究不同波长光照对冷却猪肉肉糜中MetMb还原酶活性及肉色稳定性的影响。
3.
In order to protract the limited shelf life of chilled meat, which is one of the main obstacles hindering the further development of chilled meat, the effect of preservation that chilled meat was dealed with 8 different natural preservatives and then stored at 0～4℃ was studied in this paper.
为了延长冷却猪肉货架期,本文对8种复合保鲜剂喷洒处理冷却猪肉在冷藏(0～4℃)条件下的保鲜效果进行了研究,结果表明:不同保鲜剂处理可不同程度降低肉表面的初始菌数,保鲜剂乙酸1g+乳酸1g+壳聚糖0。
参考词条
补充资料：《国际民用航空组织和世界旅游组织工作协议》
《国际民用航空组织和世界旅游组织工作协议》
《国际民用航空组织和世界旅游组织工作协议》有关旅游的国际协议之一。由国际民用航空组织秘书长和世界旅游组织秘书长经协商制定。此协议一共7条。根据此协议，双方秘书处本着互利的原则交流民用航空和旅游方面的信息和资料;双方可以派代表以观察员的身分参加对方的会议;在公开会议上，观察员有权获得会议文件和发言;双方可以在人才、资料、设备等方面互相支持。世界旅游组织秘书长和国际民用航空组织理事会主席可以通过协商修改协议的条款。此协议自1978年9月1日起生效。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。