1.
Effects of carnosine on color stability and lipid oxidation of beef patties
肌肽对牛肉糜肉色及脂肪氧化的影响
2.
who claims to have a recipe for the world's greatest meat loaf.
声称拥有世界上最棒的肉糜糕的配方
3.
Effects of Water and Salt on Dielectric Properties of Minced Pork Loin
水和盐对猪里脊肉糜介电特性的影响
4.
Antioxidant Effect of Spice Extracts on Cooked Pork Patties during Refrigerated Storage
香辛料提取物对熟肉糜的抗氧化作用
5.
Effects of Variation in Mincing Time of Postmortem on Quality of Ground Meat
不同宰后时间切碎对肉糜质量的影响
6.
The Antioxidant Activity of Whey Protein Hydrolysates on Cooked Pork Patties
乳清蛋白水解物对熟肉糜抗氧化作用的研究
7.
Study on synchronous fluorescence spectra of aqueous extract of refrigerated cooked ground meat
冷藏熟肉糜水提液同步荧光光谱的研究
8.
The Effect of Chopping Condition and Additive on the Quality of Emulsification-type Meat Products
斩拌条件和添加成分对肉糜类制品质量的影响
9.
Effects of Microbial Transglutaminase Induced Protein Cross-linking of Porcine Leg Myofibrillar and Pork Batter Gel Properties;
MTGase对促进猪后腿肌原纤维蛋白交联和猪肉糜胶凝性质的影响
10.
Effect of Gellan Gum and Sodium Alginate on the Properties of Low-fat Ground Pork Gel;
结冷胶与海藻酸钠对低脂猪肉糜凝胶性质的影响
11.
Preparation of Corn Protein Antinoxidant Peptide and Its Application in Cooked Pork Patties
玉米蛋白抗氧化肽的制备及其在熟肉糜中的应用
12.
Effects of Modified Starch on the Quality and Microstructure of Chicken Meat Emulsion Products Under High Hydrostatic Pressure
变性淀粉在高静压下对鸡肉糜品质及其微观结构的影响
13.
Porcine Plasma Protein Hydrolysates Inhibit Lipid Oxidation in Raw Pork Patties
猪血浆蛋白水解物在生猪肉糜中抗氧化效果的研究
14.
Effects of Isolated Soybean Protein and Modified Starch on Ground Pork Meat Water Holding Capacity
大豆分离蛋白和变性淀粉对猪肉糜保水性的影响
15.
Inhibition of Lipid Oxidation in Raw Pork Patties by Hydrolyzed Corn Protein
玉米蛋白酶水解物对生肉糜脂肪氧化的抑制研究
16.
A food prepared by Native Americans from lean, dried strips of meat pounded into paste, mixed with fat and berries, and pressed into small cakes.
肉糜压缩饼一种北美印第安人用干瘦肉条捣碎并拌上油脂和浆果然后压制成小饼的食品
17.
Add egg, basil, salt and pepper and mix well. Dampen hands and form meat mixture into a palm-sized patty.
加入鸡蛋，罗勒碎，盐和胡椒粉搅拌均匀。手弄湿后，将肉糜揉成巴掌大团子。
18.
A food made chiefly from beef, dried fruit, and suet, used as emergency rations.
牛肉糜压缩饼一种主要由牛肉、水果干和硬脂肪压制成的干肉饼，用作食物紧缺时的定量配给口粮