Water holding capacity (WHC) is very important to the yield and the quality of the products processed.

肉制品的保水性对产品的成品率和质量至关重要。

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The research advance in the effect of factors after slaughter such as refrigeration and electrical stimulation on muscle WHC was reviewed.

综述了近年来冷却、电刺激等宰后因素对肌肉保水性影响的研究进展。

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Effect of different electrical stunning (es) methods on muscle color, WHC and their co-relation with the incidence of PSE were investigated.

研究了不同电击昏方式对猪肉色泽、系水力的影响及其与P SE肉发生率之间的关系。

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The Forum was organized by the UNESCO National Commissions of Slovenia and Croatia and the UNESCO World Heritage Centre (WHC), in close collaboration with UNESCO's Associated Schools Project Network (ASPnet) and the UNESCO Venice Office.

UNESCO: MEDIA SERVICES