Pork texture was assessed by two instruments determination(shear method and texture profile analysis,TPA)and also by sensory evaluation on cooked meat.

 
  • 以熟肉為研究對象,比較感官評定和兩種儀器測定方法(剪切法和質(zhì)構剖面分析)之間的差異和關(guān)聯(lián)性。
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