The elasticity of diced chicken in the CGP meal increased at the second month.Both toughness and frailty significantly decreased while cohesion increased at the third frozen-storage month.

 
  • 鸡胸肉冻藏至第2个月时,与新鲜制备未冻藏的样品比较,弹度显著增加,冻藏至第3个月,硬度、脆度显著下降,凝聚度显著增加;
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