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The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin
Dry-cured Ham Ripening Time Quality Fatty Acid Sensory
2016/5/18
The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used t...
Fatty Acid Composition and Sensory Characteristics of Eggs Obtained from Hens Fed Flaxseed Oil, Dried Whitebait and/or Fructo-oligosaccharide
Fructo-oligosaccharide Egg Enriched with ω-3 Fatty Acid Brown Laying Hens
2016/5/17
This study was conducted to assess the effects of flaxseed oil and dried whitebait as a source of ω-3 fatty acids (ω-3 FA), which could be used to produce eggs enriched with ω-3 FA, and of fructo-olig...
Effects of Levels of L-Leucine Supplementation with Sub-optimal Protein in the Diet of Grower-finisher Broiler Chickens on Carcass Composition and Sensory Characteristics
L-leucine Crude Protein Broiler Carcass Composition Sensory Characteristics
2016/5/6
An experiment involving 180 straight run one-day-Cobb broilers was conducted to evaluate the effect of supplementation of L-leucine with different levels of crude protein (CP) on carcass composition a...