肌肉持水性是评价肉品食用品质和经济价值的重要指标之一，如何提高肌肉持水性具有重要意义。
Water holding capacity is important to the yield and quality of the products processed, This paper studied the factors to improve the water holding capacity.
馒头的实验室制作及品尝评价，能真实客观的反映小麦的食用品质。
Steamed bread making and scoring can objectively reflect the quality of wheat.
应用推荐