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The effect of natural antioxidants on the colour of dried/cooked sausages
video image analysis dried sausage colour oxidation rosemary
2014/2/27
The colour changes caused by haem pigment oxidation were evaluated in the slices of dried sausages. To slow down these unwanted changes, several colourants and extracts from spices (rosemary, allspice...
Stabilization of minced meat colour by carbon monoxide
carbon monoxide colour packaging minced meat
2014/3/3
The effect of carbon monoxide was studied on the colour stabilisation of minced meat and on oxidation of lipids. The meat colour was evaluated using reflectance spectrophotometry and video image analy...