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Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
Meat Type, Low-fat Sausage Rice Flour Texture and Acceptability
2016/5/6
Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not dif...
Comparative Study of Intramuscular Phospholipid Molecular Species in Traditional Chinese Duck Meat Products
Duck Meat Products Phospholipids Molecular Species
2016/5/3
Composition of intramuscular lipids, phospholipid classes and phospholipid molecular species in traditional Chinese duck meat products was investigated. Free fatty acids and phospholipids were identif...