胸肌的失水率、蒸煮损失、贮存损失及粗蛋白含量高于腿肌，腿肌的粗脂肪含量较高。
The percentages of water loss, cooking loss, storage loss and CP for breast muscle were higher than those for leg muscle.
添加适量的大豆分离蛋白与魔芋多糖可明显提高低脂肉丸的加工性能(如减少蒸煮损失、提高冻融稳定性)。
The processing performance of low-fat meatball was improved due to the proper addition of konjac gum and SPI (such as decreasing the cooking loss and improving the freezing and melting stability).
生产纤维损失小、漂白性能好的浆料的最佳方法是使用强酸和低蒸煮温度。
The best method of reducing attack on the cellulose and still obtain a bleachable pulp is to use strong acid and low cooking temperature.
保守烹饪如蒸，煮只造成少量的营养物质损失如叶酸，而加强了对其他物质的生物利用度，如类胡萝卜素。
Conservative cooking such as steaming or boiling causes only modest loss of some nutrients, such as folate, while enhancing the bioavailability of others, such as carotenoids.
生产纤维损失小、漂白性能好的浆料的最佳方法是使用强酸、低蒸煮温度、相对较短的蒸煮时间的蒸煮工艺。
The beat method of reducing attack on the cellulose and still obtain a bleachable pulp is to use strong acid, low cooking temperature, and relatively short cooking time.
生产纤维损失小、漂白性能好的浆料的最佳方法是使用强酸、低蒸煮温度、相对较短的蒸煮时间的蒸煮工艺。
The beat method of reducing attack on the cellulose and still obtain a bleachable pulp is to use strong acid, low cooking temperature, and relatively short cooking time.
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