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Effect of Ripening Period, Nitrite Level and Heat Treatment on the Chemical Characteristics of Turkish Dry Fermented Sausage (Sucuk)
Sucuk Dry Fermented Sausage Nitrite Heat Treatment Oxidation
2016/5/5
In order to determine the potential for reduction of nitrite levels and ripening period with heat treatment, the effects of ripening period (1-13 days), nitrite level (45-195 ppm), and heat treatment ...
Electrophoretic Behaviors of α-Lactalbumin and β-Lactoglobulin Mixtures Caused by Heat Treatment
a-lactalbumin b-lactoglobulin Heat Treatment Electrophoresis 2-D PAGE SH Group
2016/4/13
In order to study the reaction behaviors of bovine a-lactalbumin (a-La), b-lactoglobulin (b-Lg), and their mixtures during heat treatment, samples were analyzed using native-polyacrylamide gel electro...