| ²é¿´: 1666 | »Ø¸´: 1 | |||
Ô¬Ð¡Ð¡È»Òø³æ (ÕýʽдÊÖ)
|
[ÇóÖú]
µ°°×ÖÊË®½â³Ì¶ÈÖ¸ÊýºÍÉî¶ÈÖ¸Êý£¬¾ßÌåÊÇʲôº¬Ò壿ÓÐÊ²Ã´Çø±ðÂ𣿠ÒÑÓÐ1È˲ÎÓë
|
|
RT£¬¿´ÎÄÏ×µÄʱºòÓöµ½µÄ¡£EPI (the extent of the proteolysis index µ°°×ÖÊË®½â³Ì¶ÈÖ¸Êý)£»DPI ( depth of the proteolysis index µ°°×ÖÊË®½âÉî¶ÈÖ¸Êý) ËûÃǵļÆË㹫ʽÈçÏ£ºEPI = (SN at pH 4.6)/TN (total nitrogen) 100, DPI = (TCASN)/TN 100 ÕâÁ½¸ö´ÊÓïµ½µ×ÓÐʲôÒâË¼ÄØ£¿ Ï£Íû³æÓѰïÎÒ½âÊÍһϣ¡£¡ |
» ²ÂÄãϲ»¶
0955Çóµ÷¼Á
ÒѾÓÐ1È˻ظ´
0832ʳƷµ÷¼ÁÍÆ¼ö
ÒѾÓÐ0È˻ظ´
ʳƷ¿ÆÑ§ÂÛÎÄÈóÉ«/·ÒëÔõôÊÕ·Ñ?
ÒѾÓÐ231È˻ظ´
ʳƷµ÷¼Á-×Ü·Ö291-ÓÐÖкËÂÛÎĵ¼Ê¦Ò»×÷¡¢±¾È˶þ×÷-Ò»Ö¾Ô¸Äϲý´óѧѧ˶-½éÉÜÏêϸ
ÒѾÓÐ12È˻ظ´
·¨¹úÀï¶û´óѧ_INRAE 2026ÕÐÊÕʳƷ·½ÏòCSC²©Ê¿Éú
ÒѾÓÐ0È˻ظ´
331Çóµ÷¼Á£¬Ò»Ö¾Ô¸ºÏ¹¤´óʳƷ¹¤³Ì£¨086003£©
ÒѾÓÐ2È˻ظ´
303·ÖÒ»Ö¾Ô¸½ÄÏ´óѧ·¢½Í¹¤³Ìѧ˶±¾¿Æ²Î¼Ó¾ºÈüÓÐʵÑéÊÒ¾ÀúÓоƳ§ÖʼìÔ±¹¤×÷¾Àú
ÒѾÓÐ5È˻ظ´
331ʳƷ¹¤³ÌÇóµ÷¼Á
ÒѾÓÐ1È˻ظ´
Ò»Ö¾Ô¸¸£½¨Å©ÁÖ´óѧ 09 ʳƷÓëÓªÑø ³õÊÔ323
ÒѾÓÐ0È˻ظ´
08600ÉúÎïÓëÒ½Ò©µ÷¼Á£¬ÆäËû·½ÏòÒ²¿ÉÒÔ
ÒѾÓÐ0È˻ظ´

wxy_0808
Ìú¸Ëľ³æ (ÕýʽдÊÖ)
- Ó¦Öú: 43 (СѧÉú)
- ½ð±Ò: 6921.9
- ºì»¨: 3
- Ìû×Ó: 948
- ÔÚÏß: 233.6Сʱ
- ³æºÅ: 1233801
- ×¢²á: 2011-03-15
- רҵ: ·¨ÂÉʷѧ
¡¾´ð°¸¡¿Ó¦Öú»ØÌû
¸Ðл²ÎÓ룬ӦÖúÖ¸Êý +1
|
EPIºÍDPI·Ö±ð´Ó²»Í¬½Ç¶È¿¼²ìµ°°×ÑùÆ·µÄË®½âÇé¿ö¡£ Äã¿´ÏÂ×ÅÁ½ÆªÎÄÏ×£º £¨1£©EPI ²Î¿¼£ºAssociation of Official Analytical Chemists - International [AOAC].2005. Official Methods of Analysis. 18ed. OAC,Gaithersburg,MD, USA. £¨2£©DPI= (SN in TCA) / TN ¡Á 100 ²Î¿¼:Andreatta, E.; Fernandes, A.M.; Santos, M.V.; Lima, C.G.;Mussarelli, C.; Marquesi, M.C.; Oliveira, C.A.F. 2007. Effects of milk somatic cell count on physical and chemical characteristics of mozzarella cheese. Australian Journal of Dairy Technology. 62: 166¨C170 |
2Â¥2016-03-29 23:02:00













»Ø¸´´ËÂ¥
50