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Flavour Chemistry of Chicken Meat: A Review
Maillard Reaction Lipid Oxidation Heterocyclic Compounds
2016/5/11
Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem fac...
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Surimi Mechanically Deboned Chicken Meat (MDCM) Suwari Modori Setting Temperature Setting Time
2016/4/18
This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temper...