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sosako
½ð³æ (ÖøÃûдÊÖ)
- ·ÒëEPI: 21
- Ó¦Öú: 86 (³õÖÐÉú)
- ½ð±Ò: 1016.2
- ºì»¨: 3
- Ìû×Ó: 1133
- ÔÚÏß: 43.4Сʱ
- ³æºÅ: 855904
- ×¢²á: 2009-09-24
- ÐÔ±ð: GG
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sltmac: ½ð±Ò+1 2012-05-13 09:54:02
sltmac: ½ð±Ò+1 2012-05-13 09:54:02
| Process A£¬B and C were compared as per the beef quality. The results showed that a process of active color makes the beef content of toxic substances under the same processing to give the lowest in the sensory aspects of beef, bright color and the effect of structured product quality. |
2Â¥2012-05-12 23:01:25
ʧȥº½±êµÄ´¬
гæ (³õÈëÎÄ̳)
- Ó¦Öú: 0 (Ó×¶ùÔ°)
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- ÔÚÏß: 16.7Сʱ
- ³æºÅ: 1126564
- ×¢²á: 2010-10-19
- רҵ: »¯Ñ§·´Ó¦¹¤³Ì
3Â¥2012-05-12 23:23:13
dobo
½ð³æ (ÕýʽдÊÖ)
- ·ÒëEPI: 3
- Ó¦Öú: 5 (Ó×¶ùÔ°)
- ½ð±Ò: 1058.7
- É¢½ð: 10
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- ɳ·¢: 2
- Ìû×Ó: 982
- ÔÚÏß: 236.9Сʱ
- ³æºÅ: 1665410
- ×¢²á: 2012-03-05
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sltmac: ½ð±Ò+1 2012-05-13 09:54:07
sltmac: ½ð±Ò+1 2012-05-13 09:54:07
| The influences of A, B and C processes on the beef quality are compared separately. The results show that when A process is adopted for the quality control of the beef, the toxic substance content is lowest among the three under the same processing conditions. A process also gives the beef an outlook of saturated, bright and layered color. |
4Â¥2012-05-12 23:53:27
chelinran
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- ·ÒëEPI: 20
- Ó¦Öú: 0 (Ó×¶ùÔ°)
- ½ð±Ò: 408.6
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- ÔÚÏß: 43.7Сʱ
- ³æºÅ: 857592
- ×¢²á: 2009-09-27
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sltmac: ½ð±Ò+1 2012-05-13 09:54:11
ʧȥº½±êµÄ´¬: ½ð±Ò+20, ·ÒëEPI+1, ¡ïÓаïÖú 2012-05-14 21:47:53
sltmac: ½ð±Ò+1 2012-05-13 09:54:11
ʧȥº½±êµÄ´¬: ½ð±Ò+20, ·ÒëEPI+1, ¡ïÓаïÖú 2012-05-14 21:47:53
|
Process A, process B, and process C were compared with respect to their effects on beef quality. The results showed that process A (color development for living body) allowed the beef to have the lowest toxic substance content without change in processing effect and imparted bright appearance and clear texture to beef. Ï£Íû¶ÔÄãÓаïÖú |
5Â¥2012-05-13 00:25:01














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