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Influence of the origin on selected determinants of the quality of pork meat products
traditional ham traditional sausage pork salt fat protein nitrate hydroxyproline l-glutamic acid
2014/2/24
in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumpti...
Sensory Quality of Culinary Pork Meat in Relation to Slaughter and Technological Value
pork sensory quality technological value
2010/2/3
The aim was to estimate sensory pork quality in relations to its carcass and technological value. The research was executed on 57 hogs. The studied meat from hogs were characterized by appropriate sla...