3) chicken protein
鸡肉蛋白
1.
Effect of heating treatment on the properties of enzymatic hydrolysis of chicken protein;
鸡肉蛋白热处理与酶解特性的关系研究
2.
Study on the bittering of chicken protein by the enzymatic hydrolysis;
酶法水解鸡肉蛋白及其水解液脱苦方法的研究
3.
Study on enzymatic hydrolysis of chicken protein and antioxidant activities of its hydrolysate;
鸡肉蛋白的酶解特性及酶解产物的抗氧化性研究
4) chicken protein hydrolysate peptide
鸡肉蛋白肽
1.
The degradation trends of different peptide fractions in chicken protein hydrolysate peptide was related to their molecular weight distribution,and the peptide fractions with same molecular weight had the same degradation trends in Maillard reaction;The peptide.
研究了鸡肉蛋白酶解3、6、9、12h产物中不同鸡肉蛋白肽(分子量<10000Da)与葡萄糖Maillard反应中肽降解的趋势。
5) Broiler-egg-type hyprid chicken
肉蛋杂交鸡
6) Adam and Eve on a raft
熏肉加鸡蛋
补充资料：蛋鸡
1.蛋用鸡。相对"肉用鸡"而言。
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