1) purge loss
肉汁渗出率
1.
In order to find methods to decrease purge loss of chilled meat, different parts of pork muscle were used as experimentmaterials.
为了解决冷却肉流汁过多的问题,本项研究分别选取不同部位的猪肉作实验材料,在同等处理条件下检测了不同时点猪肉的pH值和肉汁渗出率。
2) Raw Juice
渗出汁
3) juice yield
出汁率
1.
Effect of low temperature pectinase treatment on juice yield and several other physical indices of blackberry juice;
低温果浆酶处理对黑莓出汁率和几个理化指标的影响
2.
Study on improvement of ribes juice yield by enzymolysis;
酶法提高穗醋粟出汁率的研究
3.
Increment of tomato juice yield by pectinase
果胶酶提高番茄出汁率的工艺研究
4) diffusion juice heater
渗出汁预热器
5) juice extraction rate
蔗汁榨出率
6) soft tissue weight
出肉率
1.
The authors reported the changes in shell length,shell width,soft tissue weight,dry matter,condition factor,protein content and fat content in the clam Moere iridescens from May to September in Zhejiang inshore.
通过对浙江沿海4个海区彩虹明樱蛤的壳长、壳宽、软体质量、鲜出肉率、肥满度、蛋白质和脂肪含量等在一年生长最快的季节(5—9月)变化趋势的研究,进一步证明了壳长与壳宽、壳长与软体质量均呈线性正相关,慈溪的彩虹明樱蛤的鲜出肉率、肥满度、蛋白质含量都是最高的。
补充资料：肉汁
1.用肉类制成的汤汁。
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