1.
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
2.
Studies on Gelation Properties of Salt-soluble Protein of Chicken and the Factors Affecting Functional Characteristics of Gelation;
鸡肉盐溶蛋白质凝胶特性及其影响因素的研究
3.
Effects of Additions of Hydrocolloids and Modified Starch on Gel Properties of Chicken Muscle Homogenate
亲水胶体和玉米变性淀粉对鸡胸肉匀浆物凝胶特性的影响
4.
Isolation, Purification and Study of Some Properties of Pyrophosphatase from Chicken Breast and Its Relationship with Protein Functionality;
鸡胸肉中焦磷酸酶分离纯化、性质及与蛋白凝胶特性的关系研究
5.
EFFECT OF VARIOUS ADDITIVES ON WATER HODLING CAPACITY OF HEAT-INDUCED GEL OF CHICKEN SALT-SOLUBLE PROTEIN
不同添加剂对鸡腿肉盐溶蛋白热诱导凝胶保水性的影响
6.
Molecular typing study of Salmonella gallinarum with pulsed-field gel electrophoresis
鸡沙门氏菌脉冲场凝胶电泳分型研究
7.
Effects of activated-calcium from egg-shell on the physical properties of tofu-gel
鸡蛋壳钙凝固条件对豆腐凝胶特性的影响
8.
salad of meats or vegetables in gelatin.
用白明胶凝固的肉或蔬菜色拉。
9.
pork trimmings chopped and pickled and jelled.
剁碎、腌渍、凝成胶的猪碎肉。
10.
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
11.
The Mechanism of Modori in Fish Myofibril Protein;
鱼肉肌原纤维凝胶的modori产生机理研究
12.
Studies of Comparing the Effects of Distillate of Aloe and Propolis on Performance of Meat Chicken;
芦荟和蜂胶提取物对肉鸡生产性能的比较研究
13.
Comparative Studies of Aloe, Propolis and Aureomycin on Performance of Boilers;
芦荟、蜂胶和金霉素对肉鸡生产性能的比较研究
14.
Effect of Polysaccharide and Corn Modified Starch on Low-fat Chicken Sausage
亲水胶体和玉米变性淀粉对低脂鸡肉肠的影响
15.
Effects of Flaxseed Gum on Textural Properties of Low-temperature Chicken Sausages
亚麻籽胶对低温鸡肉火腿肠质构特性的影响
16.
Nutritional Evaluation and Effect of Collagen Powder on Growth Performance and Meat Quality of Broilers;
胶原蛋白粉对肉仔鸡营养价值评定及生长性能、肉品质的影响
17.
Effect of Degummed Kelp on the Growth Performance, Meat Quality and Lipid Metabolism of Broiler
脱胶海带粉对肉仔鸡生长发育、肉品质及脂质代谢的影响
18.
Effects of Compound Collagen Powder on Growth Performance and Meat Quality of Broilers
复合胶原蛋白粉对肉仔鸡生长性能及肉品质的影响