COMBINED EFFECT OF VARIOUS NITRITE CONCENTRATION AND HIGH PRESSURE TREATMENT ON FUNCTIONAL CHARACTERISTICS OF RAW MEAT BATTER
作者: Anna VisyKarina HidasJudit CsonkaLászló FriedrichGábor Jónás
刊名: Journal of Hygienic Engineering and Design, 2019, Vol.26
来源数据库: Consulting and Training Center-KEY
关键词: Meat batterHigh hydrostatic pressureColorWater holding capacityTwo-way analysis of variance
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关键词翻译
关键词翻译
  • batter 斜坡
  • hydrostatic 铃静力的
  • capacity 电容量
  • holding 支持
  • analysis 分析
  • variance 离散
  • pressure 压力