换一批Influence of HPP conditions on selected beef quality attributes and their stability during chilled storage.
第一作者：
Ruth A,McArdle
第一单位：
Ashtown Food Research Centre, Teagasc, Ashtown, Dublin 15, Ireland.
作者：
医学主题词
动物(Animals);牛(Cattle);化学现象(Chemical Phenomena);脂肪酸类, ω3(Fatty Acids, Omega-3);脂肪酸类, ω-6(Fatty Acids, Omega-6);女(雌)性(Female);食品处理和加工(Food Handling);热温度(Hot Temperature);氢离子浓度(Hydrogen-Ion Concentration);肉(Meat);力学现象(Mechanical Phenomena);胸肌(Pectoralis Muscles);色素沉着(Pigmentation);压力(Pressure);质量控制(Quality Control);致冷(Refrigeration);抗剪切强度(Shear Strength);硫巴比妥酸反应物(Thiobarbituric Acid Reactive Substances);时间因素(Time Factors);水(Water)
DOI
10.1016/j.meatsci.2010.10.022
PMID
21115227
发布时间
2016-11-25
- 浏览69
Meat science
274-81页
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