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Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat
Aging Marination Duck Breast Protein Solubility
2016/11/10
We investigated marinade absorption and physicochemical characteristics of vacuum-aged duck breasts that were halved and individually vacuum-packed for chiller aging at 4°C for 14 d. One half was mari...
Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops
Continuous Intermittent Tumbling Time Water Status Protein Property Prepared Pork Chop
2016/5/18
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water...
Effect of Different Tumbling Marination Treatments on the Quality Characteristics of Prepared Pork Chops
Tumbling Continuous Intermittent Quality Characteristic Prepared Pork Chop
2016/5/17
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) o...