1.
The Factor of Affect Muscle Tenderness and the Usual Methods of Tenderization
影响肌肉嫩度的因素及常用的嫩化方法
2.
Studies on the Mechanism and Factors of Tenderness Variation in Duck Meat;
鸭肉嫩度影响因素及变化机制的研究
3.
The Study of “C-LM3” Digital Display Apparatus of the Meat Tenderness;
C－LM3型数显式肌肉嫩度仪的研究
4.
Effect of Sodium Pyrophosphate on tenderness and WHC of beef
焦磷酸钠处理对牛肉嫩度和系水力影响的研究
5.
Study on the relationship between the meat tenderness and the testing parameters of texture analyzer
质构仪检测参数与食用肌肉嫩度相关性研究
6.
Effect of Polyphosphates on Tenderness and Water-holding Capacity of Pork Muscles
不同磷酸盐对猪肌肉嫩度及保水性的影响
7.
Effects of High-voltage Electrical Stimulation on Tenderness and Microstructure of Postmortem Beef
高压电刺激对牛肉嫩度和微结构的影响
8.
Influence of ultrasound-assisted calcium chloride marination treatment on beef tenderness
超声辅助氯化钙浸泡处理对牛肉嫩度的影响
9.
Study on Relationships between Histomorphological Characteristics of Skeletal Muscle and Pork Tenderness
猪骨骼肌组织学特性与猪肉嫩度关系的研究
10.
Effects of Different Rearing Modes on the Muscular Histological Traits and Meat Tenderness of Chicken
不同饲养方式对肉鸡肌纤维组织学特性及肌肉嫩度影响的研究
11.
Muscular Histological Traits and Meat Tenderness of Different Local Broilers
不同地方品种肉鸡肌纤维组织学特性与肌肉嫩度的研究
12.
Studies on Pork Tenderness Evaluation System and Cloning, Spatiotemporal Expression Profiles Analysis of Novel Genes Related to Tenderness;
猪肉嫩度性状评价体系研究及嫩度相关新基因的克隆、时空表达谱分析
13.
Effect of Papain and Compound Polyphosphates with Different Concentration on Chicken Tenderness
不同浓度木瓜蛋白酶和复合磷酸盐对鸡肉嫩度的影响
14.
Study on Improving Tenderness and Storage Life of Chilled Lamb with Physical Methods;
物理方法提高冷却羊肉嫩度和延长其保质期方法的研究
15.
Effects of ultrasound treatment on connective tissue collagen and meat tenderness
超声波处理对结缔组织胶原蛋白和肉嫩度的影响(英文)
16.
The histology characteristics and meat tenderness comparison of muscle fiber of Chinese mitten crab(Eriocheir sinensis)
中华绒螯蟹肌肉组织特性及其肉质嫩度的比较
17.
Effects of Intramuscular Connective Tissue on Beef Tenderness;
牛肉肌内结缔组织变化对其嫩度影响的研究
18.
Prediction of beef tenderness using VIS/NIR hyperspectral scattering characteristics
基于VIS/NIR高光谱散射特征预测牛肉的嫩度