1.
Study on Beef Properties and Application with Synergy Technology of Protease and TGase;
蛋白酶与TG酶对牛肉蛋白的协同改性技术及应用研究
2.
a family of proteins found in blood and milk and muscle and in plant seed.
血液、牛奶、肌肉和植物种子中的一族蛋白质。
3.
The effect of salt and soybean protein on gel properties of beef surimi
食盐和大豆蛋白对牛肉凝胶特性的影响
4.
The influence of compound protein on the production capability and blood index of beef cattle
复合蛋白对肉牛生产性能和血液指标的影响
5.
Effect of Xanthan Gum and Papain on the Properties of Beef's Muscles;
黄原胶与木瓜蛋白酶对牛肉品质的影响研究
6.
Studies on Gelation Properties of Salt-soluble Protein of Beef and the Factors Affecting Functional Characteristics of Gelation;
牛肉盐溶蛋白质凝胶特性及其影响因素的研究
7.
Study on the protein is extracted yak and Tibet plateau sheep meat by product
牦牛、藏系绵羊肉加工副产品提取蛋白质的研究
8.
Study on Effect of Enzyme to Protein Changes in the Processing of Dry-Cured Beef;
腊牛肉（牛干巴）加工过程中酶对蛋白质变化影响的研究
9.
white meat( poultry,veal or pork)
白色肉（家禽肉、小牛肉或猪肉）.
10.
The snail individual of this farming is big, the hull body is beautiful, the nude white, fatty, the protein content is high.
本场养殖的蜗牛个体大，壳体美，肉色白，肥，蛋白质含量高。
11.
Beef, eggs and tomatoes.
牛肉、鸡蛋和西红柿。
12.
The color of blood comes from hemoglobin;the color of red meat comes from myoglobin, which stores oxygen in the muscles, not the blood.
而红肉（牛、羊肉）的颜色来自于肌红蛋白,它将氧气而不是血储存至肌肉中!。
13.
Study on the Energy and Protein Metabolism Rules and Requirements of Growing Beef Cattle
肉牛生长期能量和蛋白质代谢规律及其需要量的研究
14.
Researches on tenderizing effects of calcium chloride,ginger and papain on beef
氯化钙、生姜和木瓜蛋白酶对牛肉嫩化效果的研究
15.
Effect of Electrical stimulation and delay chilling on the degradation of the myofibrillar proteins in Chinese Yellow crossbred bulls
电刺激和延迟冷却对宰后牛肉肌原纤维蛋白降解变化的影响
16.
Study on Requirement of Copper for Beef Cattle under Different Dietary Levels of NPN and Sulfur
不同日粮非蛋白氮、硫水平下肉牛铜的需要量研究
17.
The Research of the Effect of Cysteamine and Compound Protein on the Production Capability and Blood Index of Beef Cattle;
半胱胺及复合蛋白对肉牛生产性能和血液指标影响的研究
18.
Studies on the Extracting and Usage in Beef Tenderization of Ginger Protease;
生姜蛋白酶的提取及其在牛肉嫩化中的应用研究