frozen n boneless beef rump 冻去骨牛臂肉
frozen n boneless beef brisket 冻去骨牛胸
frozen n boneless beef topside 冻去骨牛针扒
frozen n beef 冻牛肉
frozen n boneless beef silverside 冻去骨牛烩扒
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。
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。
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