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Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
Meat Type, Low-fat Sausage Rice Flour Texture and Acceptability
2016/5/6
Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not dif...
Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C
Sensory pH Total Volatile Basic Nitrogen Spoilage Bacteria
2016/5/5
Water-cooked salted ducks were tray-packaged and stored under refrigeration (41C) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), se...
Antioxidative Activities of Hydrolysates from Duck Egg White Using Enzymatic Hydrolysis
Duck Egg White Hydrolysis Antioxidant Activities
2016/5/3
Duck egg white (DEW) hydrolysates were prepared by five enzymes (papain, trypsin, chymotrypsin, alcalase, and flavourzyme) and their antioxidant activities investigated in this study. DEW hydrolyzed w...
Incorporation of n-3 Long-chain Polyunsaturated Fatty Acids into Duck Egg Yolks
Tsaiya Duck Eicosapentaenoic Acid Docosahexaenoic Acid Fishy Flavor Duck Egg
2016/4/13
The objective of this experiment was to determine the effects of different levels of refined cod liver oil (RCLO) on laying performance, n-3 polyunsaturated fatty acids composition (n-3 PUFAs) and the...
Arsenic Toxicity on Duck Spermatozoa and the Ameliorating Effect of L-Ascorbic Acid
Drake Sperm Quality Antioxidant Ascorbic Acid Fertilization Rate LD50
2016/4/8
The objectives of this study were to understand the possible mechanism of duck sperm toxicity induced by arsenic exposure in vivo, and to investigate the roles of the antioxidant L-ascorbic acid in am...