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Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Beef Texture Sensory Evaluation ISO11036:1994 Cooking End-point Temperature
2016/5/12
Texture and ‘tenderness’ in particular, is an important sensory characteristic for consumers’ satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the...
Effect of Acacia karroo Supplementation on Growth, Ultimate pH, Colour and Cooking Losses of Meat from Indigenous Xhosa Lop-eared Goats
Acasia karroo Supplementation Goat Performance Meat Quality
2016/5/11
The objective of the study was to determine the effect of Acacia karroo supplementation on growth, ultimate pH, colour and cooking losses of meat from indigenous Xhosa lop-eared goats. Eighteen castra...
Study on the Decolorization of Biodiesel from Waste Cooking Oil
Activated Clay Biodiesel Decolorisation Rectification
2011/11/22
Biodiesel has become more attractive recently because of its environmental benefits, and the fact that it is derived from renewable resources. Recently, the acidic oil and waste cooking oil were the m...
Removal of Particle-bound Water-soluble Ions from Cooking Fume Using Bio-solution Wet Scrubber
Bio-solution Particle-bound water-soluble ions Removal efficiencies Wet scrubbers
2016/3/28
Wet scrubbers are one of the most important air-pollution control devices (APCDs) for the simultaneous removal of
various acidic gases and particulates. This study was conducted on a lab-scale self-d...
Characterization of high-resolution aerosol mass spectra of primary organic aerosol emissions from Chinese cooking and biomass burning
high-resolution aerosol mass spectra primary organic aerosol Chinese cooking biomass burning
2010/12/28
Aerosol mass spectrometry has proved to be a powerful tool to measure submicron particulate composition with high time resolution. Factor analysis of mass spectra (MS) collected worldwide by aerosol m...
Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Microwave Cooking Pressure Cooking Hot Air Oven Cooking Meat Quality Low-fat Patties Buffalo Meat
2016/5/5
Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) ...
Contributions from transport, solid fuel burning and cooking to primary organic aerosols in two UK cities
solid fuel burning primary organic aerosols UK cities
2010/2/1
Organic matter frequently represents the single largest fraction of fine particulates in urban environments and yet the exact contributions from different sources and processes remain uncertain, owing...