1.
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
2.
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
3.
Effects of Aspergillus oryzae fermented crude enzyme preparation on growth performance and digesta viscosity in broilers
米曲霉发酵粗酶制剂对肉鸡生产性能和食糜黏度的影响
4.
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
5.
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
6.
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
7.
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
8.
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
9.
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
10.
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
11.
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
12.
Comparison of clinical characteristics among Barrett’s esophagus, erosive esophagitis and non-erosive reflux disease
Barrett’s食管、糜烂性食管炎及非糜烂性反流病发生机制的比较
13.
He has run out from fast living.
他因生活糜烂而家道败落。
14.
Detachment of the dead cells produces erosions and ulcers.
死亡细胞的脱落，产生糜烂和溃疡。
15.
Processing Characteristics of Common Carp, Grass Carp, Silver Carp and Bighead Carp for Manufacturing Frozen Surimi;
鲤、草、鲢、鳙加工冷冻生鱼糜的特性研究
16.
A study on Eco-climate Suitability of Millet(Panicum Miliaceum) in Gansu
甘肃糜子(Panicum miliaceum L.)生态气候适宜性研究
17.
If polyp is bigger, often be chafed by excrement and urine, can make debaucjed of its mucous membrane, there are blood and mucus inside dung.
若息肉较大，经常受到粪便摩擦，可使其粘膜糜烂，粪内有血液和黏液。
18.
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