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Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Salt Concentration, Heating Temperature and Rate
Chicken Surimi Mechanically Deboned Chicken Meat Salt Concentration Heating Condition
2016/4/14
The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manuf...
Effect of Germination and Heating on Phytase Activity in Cereal Seeds
Cereal Seeds Germination Phytase Activity Heating Stability
2016/4/11
The effect of germination on phytase activity in wheat NEAU123, triticale5305 and rye2 was studied in the present study. Germination significantly increased phytase activity by 2.04 times for wheat NE...