研究报告:pH值对预制腌制猪肉肉色的影响A research note effect of pH on meat iridescence in precooked cured pork蛋白质含量使用格哈特Dumatherm N Pro杜马斯定氮仪检测,蛋白质系数6.25Protein content was measured with rapid nitrogen analysis according to the Dumas method with the Dumatherm N Pro (Gerhardt GmbH & Co. KG, Königswinter, Germany) Nitrogen to protein conversion factor of 6.25
不同食盐浓度对预制猪肉色泽的影响Effect of varying salt concentration on iridescence in precooked pork meat蛋白质含量使用基于杜马斯法的格哈特公司Dumatherm N Pro 杜马斯定氮仪进行快速检测Protein concentrations were measured by rapid nitrogen analysis according to the Dumas method with the Dumatherm N Pro (Gerhardt GmbH & Co. KG, Königswinter, Germany)