1) air-dried beef
风干牛肉
2) jerked beef
风干牛肉条
3) beef slice
干切牛肉
1.
Dynamic study on operation conditions for the higher sublimation rate during freezing drying of cooked beef slice;
干切牛肉冷冻干燥中高速率升华条件的动态研究
2.
Dynamic simulation and optimization for desorption drying process during freeze drying of cooked beef slice
干切牛肉冷冻干燥中解析干燥过程的动态模拟及优化
4) beef jerky
牛肉干
1.
Study on the inhibitory effect of tea polyphenol on S.typhimurium in beef jerky;
茶多酚对牛肉干中沙门氏菌的抑制作用研究
2.
Effects of several additives on rehydration rate of beef jerky;
几种添加物对牛肉干复水率的影响
3.
Study on the inhibitive effect of mixture of Tea polyphenol and Vitamin C on S.typhimurium in beef jerky;
茶多酚与维生素C联合抑制牛肉干沙门氏菌研究
5) dried beef
牛肉干
1.
Technology and Critical Control for the Traditional chinese Dried Beef;
传统中式风味牛肉干生产工艺及要点控制
2.
The moisture sorption isotherms of the dried beef added sorbitol with different amounts were made to determine the reduction degree of water activity in this paper.
通过在牛肉干中添加不同比例的山梨糖醇,然后对制成的产品进行等温吸湿线的测定,了解其降低水分活度的效果,并对所测定的等温吸湿线进行了数值回归。
3.
L 9 (3 4 )orthogonal test showed that potassium sorbate was effective in inhibiting the mould growth in semi-dried beef.
应用L9(34)正交试验研究山梨酸钾对半干半湿牛肉干的防霉效果。
6) dehydrated beef
干制牛肉
1.
In dehydrated beef processing,studies on non-enzymatic-browning (NEB.
干制牛肉中的非酶褐变随加工中糖的浓度、干燥温度的增加而增大;牛肉干制品在水分活度(Aw)0。
补充资料：风干
分子式：
CAS号：
性质：胶黏剂涂布后，在室温下干燥，使胶层中溶剂或分散介质挥发而固化，也称作自然干燥或风干。
CAS号：
性质：胶黏剂涂布后，在室温下干燥，使胶层中溶剂或分散介质挥发而固化，也称作自然干燥或风干。
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