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内部出版物
在“
Elsevier电子期刊
”中,
命中:
118
条,耗时:小于0.01 秒
1.
Comparison of Warner-Bratzler shear force values between round and square cross-section cores for assessment of beef Longissimus tenderness
作者:
Douglas R.G. Silva
;
d-guimaraes2@hotmail.com
;
Ana Paula R. de Moura
;
Alciné
;
ia L.S. Ramos
;
Eduardo M. Ramos
关键词:
Coring method
;
WBSF
;
WBsSF
;
Sensory tenderness
;
Repeatability
刊名:Meat Science
出版年:2017
2.
Post-mortem mechanical injection of low quality beef loins with pork back fat improves palatability and sensory attributes
作者:
DeMetris D. Reed Jr.
;
Lee-Anne J. Walter
;
Angela N. Schmitz
;
Daniel E. Guadiá
;
n-Garcí
a ;
Ty E. Lawrence
;
tlawrence@wtamu.edu
关键词:
Beef
;
Consumer
;
Fat
;
Pork
;
Sensory
;
WBSF
刊名:Meat Science
出版年:2017
3.
Evaluation of alkaline electrolyzed water to replace traditional phosphate enhancement solutions: Effects on water holding capacity, tenderness, and sensory characteristics
作者:
Macc Rigdon
a
;
Yen-Con Hung
b
;
Alexander M. Stelzleni
a
;
astelz@uga.edu
关键词:
Water holding capacity
;
Enhancement
;
Pork
;
Water
;
Alkaline
刊名:Meat Science
出版年:2017
4.
Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment
作者:
Sorour Barekat
;
Nafiseh Soltanizadeh
;
soltanizadeh@cc.iut.ac.ir
关键词:
Tenderness
;
Enzyme activity
;
Papain
;
Ultrasound
;
Longissimus lumborum
刊名:Innovative Food Science & Emerging Technologies
出版年:2017
5.
Novel approach to aging beef: Vacuum-packaged foodservice steaks versus vacuum-packaged subprimals
作者:
L. Clay Eastwood
;
Ashley N. Arnold
;
Rhonda K. Miller
;
Kerri B. Gehring
;
Jeffrey W. Savell
;
j-savell@tamu.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Aging
;
Beef
;
Steak
;
Subprimal
刊名:Meat Science
出版年:2016
6.
Relationship between slaughtering age, nutritional and organoleptic properties of Altamurana lamb meat
作者:
A. della Malva
a
;
M. Albenzio
a
;
G. Annicchiarico
b
;
M. Caroprese
a
;
A. Muscio
a
;
A. Santillo
a
;
R. Marino
a
;
rosaria.marino@unifg.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Lambs
;
Altamurana breed
;
Slaughtering age
;
Fatty acids composition
;
Sensory profile
刊名:Small Ruminant Research
出版年:2016
7.
Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12-18 °C pre-rigor temperature controlled chilling
作者:
Yuqing Liu
a
;
Yanwei Mao
a
;
Rongrong Liang
a
;
Yimin Zhang
a
;
Renhuan Wang
a
;
Lixian Zhu
a
;
Guangxing Han
b
;
Xin Luo
a
;
luoxin@sdau.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Chinese Yellow Cattle
;
Achilles tendon suspension
;
Pelvic suspension
;
Meat quality
;
Ultra-structure
刊名:Meat Science
出版年:2016
8.
Assessment of tenderness of aged bovine gluteus medius muscles using Raman spectroscopy
作者:
Alexandra Bauer
a
;
Rico Scheier
a
;
Thomas Eberle
b
;
Heinar Schmidt
a
;
Heinar.schmidt@uni-bayreuth.de" class="auth_mail" title="E-mail the corresponding author
关键词:
Meat quality
;
Shear force
;
Handheld Raman device
;
Non-invasive
刊名:Meat Science
出版年:2016
9.
Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins
作者:
A.N. Lepper-Blilie
1
;
anblilie@hormel.com" class="auth_mail" title="E-mail the corresponding author
;
E.P. Berg
;
eric.p.berg@ndsu.edu" class="auth_mail" title="E-mail the corresponding author
;
D.S. Buchanan
david.s.buchanan@ndsu.edu" class="auth_mail" title="E-mail the corresponding author
;
P.T. Berg
paul.berg@ndsu.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Palatability
;
Wet-aging
;
Dry-aging
;
Beef
刊名:Meat Science
出版年:2016
10.
Tenderness and sensory attributes of the longissimus lumborum muscles with different quality grades from Chinese fattened yellow crossbred steers
作者:
R.R. Liang
a
;
H. Zhu
a
;
Y.W. Mao
a
;
Y.M. Zhang
a
;
L.X. Zhu
a
;
D. Cornforth
b
;
R.H. Wang
a
;
X.Y. Meng
c
;
X. Luo
a
;
luoxin@sdau.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Chinese fattened yellow cattle
;
Quality grade
;
Tenderness
;
Sensory attribute
;
Warner&ndash
;
Bratzler shear force
刊名:Meat Science
出版年:2016
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