肌浆纤维蛋白

词组短语

myosin fibrin

与肌浆纤维蛋白相关的网络例句 [注：此内容来源于网络，仅供参考]

This article by the Chongqing Guizhou Province area tradition sour meat technique of production souse sour meat, withdraws the sour salt meat sample from the fermentative process to research the nutrition and the security conducts systematically, the thick protein, the myofibril protein, the sarcoplasm protein, the multi-peptide nitrogen, the nonprotein nitrogen, the dissociation amino acid, the crude fat, the free fatty acids, the fatty acid composition, the cholesterol, the soluble sugar, the mineral to b...

中文摘要：本文以渝黔地区传统酸肉生产工艺腌制酸肉，对酸肉发酵过程中的营养及安全性进行了系统研究，检测了粗蛋白、肌原纤维蛋白、肌浆蛋白、多肽氮、非蛋白氮、游离氨基酸、粗脂肪、游离脂肪酸、脂肪酸组成、胆固醇、可溶性糖、矿物质元素，乳酸菌数，总酸在发酵过程中的变化，并对成品挥发性盐基态氮、酸价、过氧化值、碘价、皂化价亚硝酸盐进行质量检测。

This paper studies the changes of the sarcoplasmic and myofibrillar proteins in Semimembranosus and Biceps muscles during the processing of Jin-hua ham .

以金华火腿为原料，主要从原料、腌制期、发酵初期、发酵中期、发酵末期五个阶段取样，对金华火腿在加工过程中半膜肌和股二头肌的肌浆蛋白和肌原纤维蛋白的降解情况进行了研究。

The average degradation percentage in sarcoplasmic proteins, myofibrillar proteins and stroma pronteins were ordinally 62.07%, 46.15% and 8.56%, so that substances coming from degradation of sarcoplasmic proteins and myofibrillar proteins notabily effected qualities of jinhua hams.

在主成分分析中，总氮、肌原纤维蛋白、pH值、肌浆蛋白、PeN、浙江大学硕士学位论文NPN和核酸态氮对金华火腿理化特性的解释能力可达81 。38%，反映了金华火腿理化特性变异的绝大部分信息。