Effects of different concentrations of NaCl on acidity and TVB-N of Qinchuan beef and effect of different lactic acid bacteria Lacidophilus and s.
本实验以秦川牛肉为对象，研究牛肉在乳酸发酵过程中品质变化。
The best carbon source is glucose, and the best nitrogen sources are peptone, beef extract paste and wheat bran. The most favorable ratio of C/N is 40: 1.
结果表明：最适宜的碳源是葡萄糖，最适宜的氮源是蛋白胨、麦麸、牛肉膏，最适宜的碳氮比是40：1。
The technology of stable C, N isotope ratio is an effective method for geographical origin traceability of beef.
利用稳定性碳、氮同位素技术是用于牛肉产地溯源的有效方法。
The technology of stable C, N isotope ratio is an effective method for geographical origin traceability of beef.
利用稳定性碳、氮同位素技术是用于牛肉产地溯源的有效方法。
应用推荐