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QTL Mapping for chinese northern-style steamed bread specific volume
Wheat Doubled Haploid Quantitative Trait Loci CNSB Specific Volume
2013/3/4
In this study, quantitative trait loci (QTLs) with additive effects, epistatic effects for CNSB specific volume in bread wheat (Triticum aestivum L.), were studied in cultivars Huapei 3 and Yumai 57 (...
Effects of Wheat Fiber, Oat Fiber, and Inulin on Sensory and Physico-chemical Properties of Chinese-style Sausages
Wheat Fiber Oat Fiber Inulin Chinese-style Sausages
2016/5/6
This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and textur...
Angiotensin I-Converting Enzyme Inhibitory Activities of Extracts from Commercial Chinese Style Fermented Soypaste
angiotensin I-converting enzyme (ACE) inhibitory activity Chinese soypaste peptide production region
2010/10/25
Angiotensin I-converting enzyme (ACE) inhibitory activities of thirty commercial Chinese style soypaste were determined. All the aqueous sample extracts exhibited ACE inhibitory activities. Nine sampl...
Reproductive Management with Ultrasound Scanner-monitoring System for a High-yielding Commercial Dairy Herd Reared under Stanchion Management Style
Dairy Herd Reproductive Management Ultrasound Scanner
2016/4/19
The weekly ultrasound scanner (US) observations of reproductive organs in a commercial dairy herd with the popular stanchion style management were conducted for over 26 months. Based on reproductive r...
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Chinese-style Pork Jerky Quality Changes Water Activity
2016/4/15
Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky ...
Effects of High Level of Sucrose on the Moisture Content, Water Activity, Protein Denaturation and Sensory Properties in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Sucrose Water Activity Protein Denaturation
2016/4/8
The effects of a high level of sucrose on the moisture content, water activity, protein denaturation and sensory properties in Chinese-style pork jerky were investigated. The pork jerky with different...
The Effect of Roasting Temperature on the Formation of Volatile Compounds in Chinese-Style Pork Jerky
Chinese-Style Pork Jerky Volatile Compound Roast Lipid Spices
2016/4/8
The purpose of this work was to study the effect of roasting temperature on the production of volatile compounds in Chinese-style pork jerky. The pork jerky was roasted by far-infrared grill at 150...