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- The maximum water holding capacity of litters and moss in the Abies fabri forest can reach 3 93 mm, and the effective maximum water holding capacity can reach 3 23 mm. 贡嘎山东坡峨眉冷杉林内地表地被物的一次性最大持水量可达3 .;93mm;即使有效持水量也可以达到 3
- maximum water holding capacity 最大保水量,最大持水量
- High pressure effects on fish lipid degradation: Myoglobin change and water holding capacity. 高压对鱼脂类降解的影响:肌红蛋白的变化及其锁水性。
- Abstract： Water holding capacity (WHC) is very important to the yield and the quality of the products processed. 摘 要： 肉制品的保水性对产品的成品率和质量至关重要。
- Water holding capacity (WHC) is very important to the yield and the quality of the products processed. 肉制品的保水性对产品的成品率和质量至关重要。
- Under this optimum dose,the content of free sulfhydryl group decreases,the water holding capacity increases... 在其最适添加量下,面粉中游离巯基含量下降,持水性增加,粉质特性以及成品面条、速冻饺子的品质均得到改善。
- The empirical equation W=ASB was used to fit water holding capacity of four kinds of agricultural soils in loess Plateau. 黄土高原四种主要农业土壤的水分特征曲线并无明显的平台或拐点产生，其关系能够很好地用Garden经验方程(W=AS~(-B))进行拟合。
- The change of gel strength, water holding capacity and whiteness based on salted eggs under steaming or cooking were investigated. 以腌制成熟的咸鸭蛋为原料,研究蒸煮工艺中不同时间咸蛋的凝胶强度、持水性和白度的变化。
- Furthermore, because of its high water holding capacity rye soluble arabinoxylans weakened the starch aging, prolonged the shelf li... 另外,因其具有较高的持水性,可减缓淀粉老化,延长面包货架期,提高面包品质。
- Effects of GG and SA on cooking loss (CL), water holding capacity (WHC) and hardness of low-fat meat products were investigated in this paper. 本实验将二者加入低脂猪肉糜中,研究这两种多糖对低脂肉糜产品的蒸煮损失、保水性(WHC)和硬度等方面影响。
- The study evaluated the quality of oat gum batters by its sensory properties, water holding capacity and emulsion stability. 研究了燕麦胶的持水性、持油性和在肉糜中的适宜添加量;通过感官评定、肉糜持水性、乳化性的测定评价了燕麦胶肉糜的品质。
- Effects of proportion of pig lean meat and fat on gel strength,water holding capacity,color,and sensory quality of surimi-based food were studied. 研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。
- Cherry Valley duck and Sumu duck were worse in water holding capacity and meat tenderness, but better in cooked meat percentage and meat colour, expecially PH Value were the best. 樱桃谷肉鸭、“苏牧”鸭的系水力与剪切力比白羽番鸭、黑羽番鸭低，熟肉率与肉色比白羽番鸭、黑羽番鸭高，而pH值指标上樱桃谷肉鸭最高。
- The A horizon is characterized by a very dark colour, a very high content of organic matter, a very large water holding capacity, and a particularly low bulk density. A层色暗、有机质含量和持水量都很高、容重特低。
- Effects of adding transglutaminase with optimum level on content of free sulfhydryl group,water holding capacity,flour farinograph property and processing quality were studied. 肌肉持水性是评价肉品食用品质和经济价值的重要指标之一,如何提高肌肉持水性具有重要意义。
- Muscle water holding capacity(WHC) is one of the most important meat quality attributes that closely correlates with other attributes such as color,flavor and tenderness. 肉的保水性是肉的重要品质指标之一,与肌肉的其他品质指标如颜色、风味、嫩度等有着密切联系。
- Title： Soil properties and water holding capacities of Michelia macclurei,Schima superba and Castanopsis fissa stands. 关键词：阔叶纯林;水源涵养;土壤物理性质;养分;微生物;酶活性
- The changes of textural properties,water holding capacity and EPN-value were measured. The results show that solution containing sodium-polyphosphat (3%) and sodium-chlorate (3%) as an additive is more effective than other additives. 通过质地、持水能力和EPN值等指标的测定，结果表明：多聚磷酸钠（3%25）＋氯化钠（3%25）溶液为一种较为有效的添加剂。
- However, the release rate decreases as soil moisture lows below this point, and became nil at 2.3% of soil moisture (?7.7?% of water holding capacity) content and 100 MPa of soil water ?potential?. 土壤含水量2.;3%25(相当田间持水量的7
- Addition of 2.5% sodium chloride and amidated low methoxyl (ALM) pectin or 2% sodium chloride, 1% sodium caseinate improved water holding capacity and mechanical properties of products. 添加2.;5%25食盐和1%25醯胺低甲氧基果胶或添加2%25食盐和1%25酪蛋白钠可改善重组鱼肉之保水力和机械性质；
