1.
Effect of Functionality Additive on Quality of Quick-frozen Pork Ball
功能性添加物对速冻猪肉丸品质的影响
2.
Effect of Mixed Phosphates on Water-holding Capability and Functional Properties of Frozen Chicken Meatballs
磷酸盐对速冻鸡肉丸保水性及其功能特性影响的研究
3.
" Fresh and frozen pork, halves, skinless"
GB/T9959.2-1988无皮鲜、冻片猪肉
4.
" Fresh and frozen pork, halves"
GB/T9959.1-1988带皮鲜、冻片猪肉
5.
" Frozen pork muscle, cuts"
GB/T9959.4-1988分割冻猪瘦肉
6.
THE THERMAL DEATH OOINT OF CYSTICERCUS CELLULOSAE
猪肉絛蟲的囊尾蚴(辛丸灬)力致死試驗
7.
Influencing Factors on Quality Characteristics of Celery Pork Balls
芹菜猪肉丸品质特性影响因素的研究
8.
Effect of Freezing Process and Frozen Storage on Ice Crystal Properties and Physicochemical Characters of Pork Muscle;
冷冻及冻藏对猪肉冰晶形态及理化品质的影响
9.
The Effect on in Vitro Fertilization and Polyspermy between Ejaculate and Epididymis Semen;
猪睾丸和附睾精子冷冻—解冻处理对体外受精和多精受精的影响
10.
Optimization of Freezing and Thawing Protocol of Rapid Freezing Techniques of Boar Semen in 0.5 ml Straws
猪精液0.5ml细管快速冷冻和解冻方法的优化
11.
Study on Pig Meatball Texture by TPA Test
基于TPA测试的蔬菜猪肉丸质地特性研究
12.
Ohmic heating pork thawing and fabrication of fast food intestinal
猪肉通电加热解冻及快餐肠制作工艺研究
13.
Study on Effects of Freezing and Thawing on Water Holding Capacity and Structure of Pork;
冷冻和解冻工艺对猪肉保水性和组织结构的影响研究
14.
Effect of Freeze-Thawing Cycles on the Quality Properties and Microstructure of Pork Muscle
反复冷冻-解冻对猪肉品质特性和微观结构的影响
15.
A jellied loaf or sausage made from chopped and boiled parts of the feet, head, and sometimes the tongue and heart of an animal, usually a hog.
肉冻，香肠把猪等动物的脚或头的肉或有时舌和心剁碎煮熟后制成的大块肉冻或香肠
16.
(British) a ready-cooked and highly seasoned pork sausage.
（英国）加很多香料的速食猪肉香肠。
17.
Quick Determination of Diazepam in Pork by Gas Chromatograph-microelectron Capture Detection
GC-μECD法快速检测猪肉地西泮残留
18.
Deep-frozen meat or poultry needs to be thawed out-preferably overnight before it is cooked.
速冻肉或家禽在烹调以前一最好是前一天晚上先要化冻。