1.
The effect of salt and soybean protein on gel properties of beef surimi
食盐和大豆蛋白对牛肉凝胶特性的影响
2.
Effect of Gellan Gum and Transglutaminase on Properties of Low-fat and Low-salt Beef Gel;
结冷胶与谷氨酰胺转胺酶对低脂低盐牛肉凝胶品质的影响
3.
Studies on Gelation Properties of Salt-soluble Protein of Beef and the Factors Affecting Functional Characteristics of Gelation;
牛肉盐溶蛋白质凝胶特性及其影响因素的研究
4.
sausage or jellied loaf made of chopped parts of the head meat and sometimes feet and tongue of a calf or pig.
剁碎的头肉制成的香肠或凝成胶状的块，有时也用小牛或猪的蹄肉和舌肉代替头肉。
5.
Study on Effect of mixed Phosphates on Heat-induced Gelation Property of Myosin from Beef
复合磷酸盐对鲜切牛肉肌球蛋白凝胶保水性的影响
6.
Study on the Effect of Spices on Heat-Induced Gel Properties of Salt Soluble Proteins from Beef
四种常用香辛料对牛肉盐溶蛋白热诱导凝胶特性的影响
7.
Study on Heat-induced Gel Properties of Salt Soluble Muscle Protein of Yellow Cattle in Yunnan
云南本地黄牛肉盐溶蛋白热诱导凝胶功能特性的研究
8.
Study on the Preparation Technology of Beef Flavor-Loaded Nanoparticles
纳米微胶囊牛肉香精的制备技术研究
9.
salad of meats or vegetables in gelatin.
用白明胶凝固的肉或蔬菜色拉。
10.
pork trimmings chopped and pickled and jelled.
剁碎、腌渍、凝成胶的猪碎肉。
11.
Study on Gel Properties of Salt Soluble Protein of Different Kinds of Meat;
不同种类肉盐溶蛋白凝胶特性的研究
12.
The Mechanism of Modori in Fish Myofibril Protein;
鱼肉肌原纤维凝胶的modori产生机理研究
13.
The gel properties of carrageenan and its application in chocolate milk
卡拉胶凝胶特性及其在巧克力牛奶中的应用
14.
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
15.
Effect of Xanthan Gum and Papain on the Properties of Beef's Muscles;
黄原胶与木瓜蛋白酶对牛肉品质的影响研究
16.
a lamb, veal, salmon, etc cutlet
羊肉、 牛肉、 蛙鱼...片.
17.
a protein gelatin obtained by boiling e.g. skins and hoofs of cattle and horses.
由牛和马等的皮毛和蹄熬制而成的蛋白质凝胶。
18.
a savory jelly made with gelatin obtained by boiling calves' feet.
一种美味果子冻，加入从牛蹄中提取的凝胶制成。