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- compound meat quality improver 复合肉质改进荆
- Effects of the Compound Meat Quality Ameliorant on Performance and Meat Quality of Pigs 复合肉质改进剂对猪生产性能及肉质的影响
- Meat quality is directly affected by collagen and myofibrillar. 肉中的胶原蛋白与肌原纤维直接影响着肉的硬度和食用质量。
- Uses: a kind of quality improver used in canned food,juice drinks,meat,milk products,wheaten food and bean products. 用途:品质改良剂,用于罐头、果汁饮料、肉制品、奶制品、面制品、豆制品等。
- Uses: used as baking powder\water-holdingagent,a kind of quality improver used in bread、biscuits、meat、aquatic products,etc. 用途:快速发酵剂、水份保持剂、品质改良剂,用于面包、饼干等焙烤食品及肉类、水产品等加工。
- Cortisol-binding globulin and meat quality in five Eurpean lines of pigs. 猪的五条欧线的氢化皮质酮束缚的球蛋白和肉质量。
- Studies of fodder additive of Chinese herb medicine on production performance, biochemical criterion of blood and mechanism of meat quality improvement in broiler 中草药饲料添加剂对肉仔鸡生产性能、血液生化指标及肉质改善机理研究
- Intramuscular fat content is an important meat quality trait in pig production. 猪的肌内脂肪含量是重要的肉质性状。
- The objective of the study is to explore the effect of compound Chinese herbal medicinal feud additive substituting antibiotics on boiler meat quality, so as to improve the meat quality of broilers. 摘要[目的]探究复方中草药饲料添加剂替代抗生素对肉仔鸡肉品品质的影响,从而提高肉仔鸡的肉质性状。
- Urge to quality improvement for incoming goods. 促进进货产品质量提高。
- Quality evaluation and quality improvement. 质量评估及质量改善。
- The aim of the experiments is to develop a kind of compound quality improver which can effectively retard the aging of sticky rice products with modified starch, emulsifier and food gum. 该试验旨在以变性淀粉、乳化剂、食用胶为原料,研制一种能有效延缓糯米糕团老化回生的品质改良剂。
- Two hundred white-feather muscovy ducks of 70 days age were tested for the meat performance and meat quality. 以200只70日龄白羽番鸭为素材,测定其产肉性能和肌肉品质。
- Participate in relative quality improvements. 参与相关的质量改进。
- Participate in EMS continuous quality improvement. 与EMS持续的品质改善.
- It is still uncertain if such reactions could degrade the meat quality of farm animals. 现在尚不清楚家畜的这些反应是否会对其肉的品质产生影响。
- The characteristics of collagen of Hezuo swine and the relation of meat quality to it were studied. 摘要对合作猪肌肉胶原蛋白特性及其与肉质的关系进行了研究。
- Objective:To study the feasibility of meat fresh degree evaluation and meat quality estimation by ATP bioluminescence. 目的:研究ATP生物发光法用于肉品新鲜度检测和肉品质量评价的可行性。
- Location of quantitative trait loci(QTL)affecting meat quality were performed in many countries. 实践证明,这种育种计划是非常成功的。
- Ellen Hambrecht,NutrecoR&D .Key factors for meat quality[J]Swine Research Centre. 王继鹏;岳新叶;王家国.;生猪宰前静养和猪肉质量生猪宰前静养与猪肉质量[J]肉类工业,2007;312(4):7-9