1.
Relationship between Water Distribution, Antioxidation and Water-Holding Capacity in Fresh Pork Meat
肌肉水分分布、抗氧化性与生鲜猪肉持水性的关系
2.
Studing on Relationship between Muscle Protein and Structural Changes Postmortem and Water-Holding Capacity of Chilled Pork;
宰后肌肉蛋白质和组织结构变化与冷却猪肉持水性的关系研究
3.
Effects of Water and Salt on Dielectric Properties of Minced Pork Loin
水和盐对猪里脊肉糜介电特性的影响
4.
Study on the Extraction of Rongchang Pig's Lipase by Aqueous Two-phase System and Character of Lipase
双水相萃取荣昌猪肉脂肪酶及酶学特性研究
5.
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
6.
Review of the Techniques for Measuring Water-holding Capacity of Meat and Meat Products
肉及肉制品持水性测定方法的研究进展
7.
Effects of Isolated Soybean Protein and Modified Starch on Ground Pork Meat Water Holding Capacity
大豆分离蛋白和变性淀粉对猪肉糜保水性的影响
8.
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
9.
Effect of Lysine and DE on the Performance and Meat Quality in Rongchang Pigs;
赖氨酸与消化能水平对荣昌猪生产性能和肉品质的影响
10.
Effects of Nutrition and Breed Levels on Myofibre Types and Pork Meat Quality in Pigs
不同品种和营养水平对猪肌纤维类型和胴体肉质性状的影响
11.
Functional properties of 11S globulin hydrolysised enzymatically and affection to pork sausage quality
11S球蛋白水解产物功能特性及其对猪肉肠质构影响
12.
Effects of Dietary Energy and Protein Levels on Growth Performance Meat Quality and Serum Biochemical Indices in CRP Strain's Roast Sucking Pigs
日粮能量、蛋白水平对CRP烤乳猪品系仔猪生产性能、肉质及血液指标的影响
13.
Comparative Studies on Biochemical Characteristics between Normal and PSE Pork Muscle and Studies on the Technology Keeping Pork Freshness;
猪正常肉与PSE肉生化特性的比较及猪肉保鲜技术的研究
14.
The spaghetti and roast pork are making my mouth water.
意大利通心粉和烤猪肉使我流口水了。
15.
Ingredients: Refined wheaten starch,,Refined pork,iodic refined salt, Purified water.
配料：精制小麦粉，特制猪肉粉，碘精盐，水。
16.
sweet-and-sour pork, ie a Chinese dish
咕噜肉（糖醋猪肉）.
17.
The flesh of a pig or hog used as food.
猪肉当作食品的猪肉
18.
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