By means of L_9(3 4) orthogonal experiments studies on the antioxgenic effect of different combinations of VE, VC, citric acid and EDTA on meat meal were carried out.
采用L9(34)正交试验设计,研究了不同组合的VE、VC、柠檬酸、EDTA对肉粉的抗氧化效果。
The chemical composition of papaya, the specific properties of papain and its application as meat tenderizer in cooking have been reported in this paper.
对番木瓜的化学成份、木瓜蛋白酶的特性及其主要应用即制备嫩肉粉进行介绍报道。
In this study, chemical components of meat meal of Rana dybowskii were comparatively analyzed between wild forest frogs and pen fed ones.
对圈养林蛙骨肉粉与野生林蛙骨肉粉的化学成分进行了比较分析。
The main idea of these experimentswere try to evaluate the expanded meat meal from many aspects of nutritive value, suppliedthe theory base to rational use of it and to sufficiently develop that forage resources.
本论文由三个试验组成，即营养成分分析、鸡的代谢试验、饲养试验，目的是从这几方面对膨化肉粉的营养价值进行评定，为合理利用膨化肉粉、充分开发本饲料资源提供理论依据。