搜索结果: 1-2 共查到“食品科学技术 DSC”相关记录2条 . 查询时间(0.062 秒)
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
myosin actin chicken meat marinades denaturation DSC
2014/2/25
The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades ...
Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC
surimi fish meat bending energy
2009/6/10
Frozen surimi (fish-meat) gel samples with different moisture contents were subjected to measurement of their fracture stress (bending energy) in a low temperature range. The optimum conditions for lo...
