E.S. Lee@Department of Applied Microbiology and Food Sciences,University of Saskatchewan,Saskatoon,SK,S7N5A8,Canada;
Department of Food Science and Biotechnology of Animal Resources,Konkuk University,Seoul 143-701,South Korea--S. Dadga@Department of Applied Microbiology and Food Sciences,University of Saskatchewan,Saskatoon,SK,S7N5A8,Canada--C.J. Kim@Department of Food Science and Biotechnology of Animal Resources,Konkuk University,Seoul 143-701,South Korea--P.J. Shand@Department of Applied Microbiology and Food Sciences,University of Saskatchewan,Saskatoon,SK,S7N5A8,Canada--;
broiler; thigh; marination; L* value; cooking loss; shear value;
机译:牛至和鼠尾草精油可改善生的和煮熟的乳房和大腿鸡肉的抗氧化状态牛至和鼠尾草的抗氧化剂成分在鸡胸肉和大腿肉上的体内研究
机译:恒定和周期性热应激对肉鸡胸肉和大腿肉肌肉代谢和肉品质的影响。
机译:与基于DNA的PCR方法相比,OFFGEL电泳和串联质谱法可鉴定包含牛,水牛和绵羊肉的生和熟碎肉混合物中的肉种
机译:生肉L *价值,pH和浆浆对肉鸡大腿肉类烹饪肉质的影响
机译:对来自有机,自由放养和常规生产系统的商用肉鸡的调查,以了解熟肉的产量,肉成分和相对价值。
机译:含Fe-Gly螯合物的肉鸡生熟和烤大腿肉的化学成分和感官特性
机译:用Fe-Gly Chelate喂养的肉鸡鸡的原料,煮熟和烤大腿肉的化学成分和感觉特性