农学 >>> 农学总论 作物学 园艺学 土壤学 植物保护学 农药学 林学 畜牧学 兽医学 水产学
搜索结果: 1-11 共查到农学 sensory properties相关记录11条 . 查询时间(0.093 秒)
The study determined the muscle fibre characteristics and sensory properties of the longissimus lumborum muscle (LL) of eight-month-old nutrias of three colour types and the correlations between meat ...
Compared to common pheasants, Mongolian × Versicolor hybrids were characterized by similar body weight and body measurements except for length of trunk with neck in females. The carcasses of Mongo...
This study was carried out to investigate physicochemical properties of different concentrations (0.1%, 0.3%, and 0.5%) of red ginseng hydrolyzates (RGH)- or red ginseng extract (RGE)-added Asiago che...
This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce,...
This study was performed to compare physicochemical and sensory properties of cholesterol-removed Gouda cheese (CRGC) and Gouda cheese made in the laboratory during ripening. Composition, short-chain ...
This study evaluates the proximate, pasting and sensory properties of banana flour fortified with partially defatted soybeans flour. Banana flours were substituted with soybeans flour at 10, 20, 30 an...
Skim milk with 8.5% total solids was concentrated to 15 and 20% total solids by vacuum evaporation and inoculated with probiotic Lactobacillus. Yoghurts were incubated at 42oC and stored at 4oC. Sur...
The effect of local preservative (Aframomum danielli) on the chemical and sensory properties of stored warakanshi was investigated. Fresh milk was processed traditionally into warakanshi and Aframom...
Vugava musts were fermented in medium-toasted Croatian barrique barrels (225 L) made from Quercus petrea and Q. robur oak wood. The oak species used in this research infl uenced the specifi c change o...
Effects of microencapsulated chitooligosaccharide addition in milk were evaluated by determination of the efficiency of microencapsulation, cholesterol removal, color, viscosity and sensory properties...
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...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...