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Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Microwave Cooking Pressure Cooking Hot Air Oven Cooking Meat Quality Low-fat Patties Buffalo Meat
2016/5/5
Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) ...
Development of PCR Assay for Identification of Buffalo Meat
Buffalo Meat Identification PCR
2016/4/13
A polymerase chain reaction (PCR) assay was developed to differentiate buffalo meat from the meat of Ceylon spotted deer (Axis axis ceylonensis), Ceylon sambhur (Cervus unicolor unicolor), cattle (Bov...