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颜色在猪肉品质评价中的应用 被引量:7

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摘要 为了使更多消费者认识颜色与猪肉品质的关系,能通过猪肉颜色判断猪肉品质,从猪肉颜色形成的原因,颜色与猪肉等级的关系等方面分析了颜色与猪肉品质的关系。
出处 《农村经济与科技》 2011年第4期28-28,共1页 Rural Economy and Science-Technology
基金 "成都大学大学生创新性实验计划资助项目"资助(CDU_CX_200901029)
关键词 猪肉 颜色 品质
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  • 1孙京新,汤晓艳,周光宏,徐幸莲.宰后冷却工艺对冷却猪肉肉色、质量分类的影响[J].农业工程学报,2006,22(8):203-208. 被引量:33
  • 2Brewer MS,McKeith FK.Consumer-related quality characteristics as related to purchase intent of fresh pork[J].Journal of Food Science,1999,64(1):171
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  • 8Ledward DA,Johnston DE,Knight MK.The Chemistry of Muscle-based Foods[M].Cambridge:Thomas Graham House,1992.33-68
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  • 10Offer G.Modeling of the formation of pale soft and exudative meat:effect of chilling regime and rate and extent of glycolysis[J].Meat Science,1991,30:157-184

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