1) Breast meat weight
胸肉重
2) chicken breast
鸡胸肉
1.
The salt soluble protein of chicken breast was extracted with buffer that contained different levels of DSPP, HMP, STPP by orthogonal design L9(34).
本文以鸡胸肉为材料,采用L9(34)正交设计及混料回归分析研究了鸡胸肉盐溶蛋白热诱导凝胶保水性和凝胶超微结构。
2.
The pyrophosphatase was isolated and partially purified from chicken breast, by means of homogenation, 0.
6mol/L NaCl提取、硫酸铵分级分离、DEAE-纤维素离子交换柱层析,从鸡胸肉中纯化了焦磷酸酶。
3.
The gel functional properties of salt soluble proteins of chicken breast was studied here by Mixed regression design in this experiment.
本试验以艾维茵肉鸡鸡胸肉为试材,采用混料回归试验设计,在特定的条件下加入不同配比的磷酸盐TSPP、STPP、HMP,提取盐溶蛋白,制备热诱导凝胶。
3) phosphate
[英]['fɔsfeɪt] [美]['fɑsfet]
鸡胸肉
1.
This paper studied on improving the capability of holding water of chicken breast meat,single use of several kinds of phosphates and potassium chloride has been researched.
研究几种盐对鸡胸肉蒸煮失水率的影响,在此基础上进行了正交实验,影响鸡胸肉蒸煮失水率的显著因素为柠檬酸钠和三聚磷酸钠。
2.
This paper studied on improving the capability of holding water of chicken breast meat ,single use of several kinds of phosphates and potassium chloride has been researched.
研究几种盐单因次对鸡胸肉的保水性能的影响,并在此基础上进行正交试验,找出了影响显著的因素是柠檬酸钠和三聚磷酸钠。
4) Breast meat rate
胸肉率
5) Duck breast meat
鸭胸肉
1.
Therefore, duck breast meat was chosen as research object, which was pickled by high pressure processing technology.
为此,本文以鸭胸肉为原料,采用高压技术对鸭肉进行腌制,并考察了高压对鸭肉腌制速度与肉水分含量、水分活度、保水性、pH值、剪切力值和超微结构、发色率、TVB-N值、亚硝酸钠、感官的影响,并用统计软件Design-Expert 7。
2.
For the purpose of accelerating salt pickling of duck breast meat,high pressure technique was adopted.
以鸭胸肉为研究对象,考察盐渍过程中压力(0。
6) Breast
[英][brest] [美][brɛst]
火鸡胸肉
补充资料：重肉
1.谓两种以上的肉食。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条