1.
Pork Color Evaluation and Muscle Homogenate Gel Functionalities of Various Color Grades;
猪肉颜色等级评定与不同颜色等级肌肉匀浆物凝胶特性的研究
2.
Through the quantification research on oxygen barrier property of plastic, we can make sure of the best oxygen transmission rate that is beneficial to the maintenance of the color of the pork.
将材料的氧气阻隔性进行量化研究，确定了最有利于猪肉颜色保持的透氧度。
3.
white meat( poultry,veal or pork)
白色肉（家禽肉、小牛肉或猪肉）.
4.
Cured meat becomes gray.
腌制后的肉颜色变得暗淡。
5.
Analysis and Assessment of Chilled Pork Color and Its Color Stability;
冷却猪肉肉色质量分析与评定及肉色稳定性研究
6.
Identification of Irradiated Pork and Egg by Gas Chromatography;
气相色谱法鉴别辐照猪肉和辐照鸡蛋
7.
Traceable production system research of green safe pork;
可追溯的绿色安全猪肉生产系统研究
8.
The human eye can distinguish over one million shades of color.
人的肉眼可以区分超过一百万种同色度的颜色。
9.
Study on the Improving Technology of Roast Pig and the Color Changes
荣昌烤乳猪工艺优化及其颜色变化研究
10.
sweet-and-sour pork, ie a Chinese dish
咕噜肉（糖醋猪肉）.
11.
The flesh of a pig or hog used as food.
猪肉当作食品的猪肉
12.
Turn off any controls labeled Skin Tone, Flesh Tone, Auto Color, or Color Correction.
关闭标记为“肤色”、“肉色”、“自动色调”或“颜色校正”的任何控制。
13.
Effect of Slaughter Season on Pork Colour and pH in the White Duroc × Erhualian Intercross
白色杜洛克×二花脸资源群体中屠宰季节对猪肉pH值和肉色的影响
14.
Genetic Diversity of Different Flesh Color in Actinidia and It s Germ Plasm Identification;
猕猴桃果肉颜色的遗传差异与种质鉴定
15.
Effect of Packaging Processes on Color Stability and Refreshment of Ctenopharyngodon idellus C.et V
不同包装处理对脆肉鲩颜色和保鲜效果的影响
16.
Effect of different processing and storage conditions on the color of chicken product
不同加工和贮藏条件对鸡肉制品颜色的影响
17.
Smoking gives the meat a more desirable color and flavor and probably aids in its preservation.
烟熏会使肉的颜色和风味更好,并可能有助于肉的储藏。
18.
The Color and Antioxidant Properties of the Kimchi Fermented Beef Jerky and Traditional Beef Jerky During Storage
泡菜发酵牛肉干与传统牛肉干贮藏期间颜色及氧化稳定性的研究