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Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C
Modified Atmosphere Packaging Sensory Analysis Thiobarbituric Acid Reacted
2016/5/17
Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerob...
The Net Energy Values of Corn, Dried Distillers Grains with Solubles and Wheat Bran for Laying Hens Using Indirect Calorimetry Method
Corn Dried Distillers Grains with Solubles Indirect Calorimetry Laying Hens Net Energy Wheat Bran
2016/5/16
The present study was conducted to estimate the NE values of corn, dried distillers grains with solubles (DDGS) and wheat bran (WB) for laying hens based on an indirect calorimetry method and nitrogen...