鹅肉嫩度的测定及感官评价

[1] 感官评价在食品中的研究进展 [J]. 肉类工业, 2006, (06) : 35 - 37

[2] 鹅肉食用前景和消费市场初探 [J]. 安徽农业科学, 2005, (12) : 2480 - 2480

[3] 近红外光谱技术在评定肉类品质上的应用 [J]. 肉类研究, 2004, (04) : 42 - 43

[4] 近红外技术及其在食品工业中的应用 [J]. 食品科技, 2001, (04) : 55 - 57

[5] 肉和肉制品的质量概念 [J]. 肉类工业, 1994, (03) : 20 - 23

[6] The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle[J] . Y.C. Ryu,B.C. Kim.Meat Science . 2005 (2)

[7] Blastocysts derived from in vitro-fertilized cat oocytes after vitrification and dilution with sucrose [J]. CRYOBIOLOGY, 2004, 48 (03) : 341 - 348

[1] 感官评价在食品中的研究进展 [J]. 肉类工业, 2006, (06) : 35 - 37

[2] 鹅肉食用前景和消费市场初探 [J]. 安徽农业科学, 2005, (12) : 2480 - 2480

[3] 近红外光谱技术在评定肉类品质上的应用 [J]. 肉类研究, 2004, (04) : 42 - 43

[4] 近红外技术及其在食品工业中的应用 [J]. 食品科技, 2001, (04) : 55 - 57

[5] 肉和肉制品的质量概念 [J]. 肉类工业, 1994, (03) : 20 - 23

[6] The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle[J] . Y.C. Ryu,B.C. Kim.Meat Science . 2005 (2)

[7] Blastocysts derived from in vitro-fertilized cat oocytes after vitrification and dilution with sucrose [J]. CRYOBIOLOGY, 2004, 48 (03) : 341 - 348