• CA
  • JST
  • FSTA
  • SCOPUS
  • 北大核心期刊
  • 中国科技核心期刊CSTPCD
  • 中国精品科技期刊
  • RCCSE中国核心学术期刊
  • 中国农业核心期刊
  • 中国生物医学文献服务系统SinoMed收录期刊

日粮中添加湿发酵饲料对育肥猪肉品质及抗氧化性能的影响

任向蕾 吴菊清 谭建庄 卞宝国 杜宏 李春保

任向蕾,吴菊清,谭建庄,等. 日粮中添加湿发酵饲料对育肥猪肉品质及抗氧化性能的影响[J]. 食品工业科技,2022,43(18):97−104. doi:  10.13386/j.issn1002-0306.2021120312
引用本文: 任向蕾,吴菊清,谭建庄,等. 日粮中添加湿发酵饲料对育肥猪肉品质及抗氧化性能的影响[J]. 食品工业科技,2022,43(18):97−104. doi:  10.13386/j.issn1002-0306.2021120312
REN Xianglei, WU Juqing, TAN Jianzhuang, et al. Effects of Dietary Supplementation of Wet Fermented Feed on Quality and Antioxidant Property of Fattening Pork[J]. Science and Technology of Food Industry, 2022, 43(18): 97−104. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021120312
Citation: REN Xianglei, WU Juqing, TAN Jianzhuang, et al. Effects of Dietary Supplementation of Wet Fermented Feed on Quality and Antioxidant Property of Fattening Pork[J]. Science and Technology of Food Industry, 2022, 43(18): 97−104. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021120312

日粮中添加湿发酵饲料对育肥猪肉品质及抗氧化性能的影响

doi: 10.13386/j.issn1002-0306.2021120312
基金项目: 国家生猪产业技术体系(CARS-35);基于结构光谱图信息的冷却肉微生物安全预报关键技术研究与示范(BE2020693)。
详细信息
    作者简介:

    任向蕾(1998−),女,硕士研究生,研究方向:肉品加工与质量控制,E-mail:renxianglei77@163.com

    通讯作者:

    李春保(1978−),男,博士,教授,研究方向:肉品营养基因组学,肉品加工与质量控制,E-mail:chunbao.li@njau.edu.cn

  • 中图分类号: TS251.5+1

Effects of Dietary Supplementation of Wet Fermented Feed on Quality and Antioxidant Property of Fattening Pork

  • 摘要: 为研究日粮中添加湿发酵饲料对育肥猪肉品质及抗氧化性能的影响,本实验以三元猪研究对象,在实验组日粮中添加10%的湿发酵饲料(含发酵豆粕、发酵玉米和发酵麸皮),出栏后取臀肉进行实验,分析对照组与样品组的相关指标变化,并进行感官评定。结果表明:与对照组相比,添加10%湿发酵饲料组的滴水损失率显著降低了29.80%(P<0.05),但在剪切力上无显著性差异(P>0.05);样品组的臀肉红度值(a*)与黄度值(b*)显著升高(P<0.05),色泽更加饱满鲜艳。两组的抗氧化能力有显著性差异(P<0.05),样品组的总抗氧化能力(The total antioxidant capacity,T-AOC)、超氧化物歧化酶(Superoxide dismutase,SOD)活力、谷胱甘肽过氧化物酶(Glutathione peroxidase,GSH-PX)活力均显著提高(P<0.05),分别提高了51.90%、37.51%、29.63%,丙二醛(Malonaldehyde,MDA)含量显著降低了10.73%(P<0.05),蛋白游离羰基含量无显著性差异(P>0.05)。电子鼻结果显示,两组肉样间的风味差异较大,实验组肉样风味更加丰富。感官评定结果显示,实验组在总分、风味、多汁感、整体评价上均显著高于对照组(P<0.05)。综上所述,添加10%湿发酵饲料的日粮可以提高三元猪的保水性及其抗氧化性能,改善猪肉品质。
  • 图  1  添加10%湿发酵饲料对酶抗氧化能力(SOD活力、GSH-PX酶活力)的影响

    Figure  1.  Effect of 10% wet fermented feed on enzyme antioxidant capacity (SOD activity, GSH-PX activity)

    图  2  添加10%湿发酵饲料对机体氧化程度的影响

    Figure  2.  Effect of adding 10% wet fermented feed on the oxidation degree of the organism

    图  3  臀肉电子鼻分析PCA图

    Figure  3.  Hip PCA diagram

    图  4  臀肉电子鼻分析雷达图

    Figure  4.  Gluteal electronic nose analysis radar chart

    图  5  猪肉的电子鼻传感器响应信号值

    Figure  5.  Response signals of sensors of electronic nose data in pork

    表  1  PEN3便携式电子鼻传感器性能说明

    Table  1.   Performance description of PEN3 portable electronic nose sensors

    传感器名称符号性能描述
    W1CR(1)芳香族化合物
    W5SR(2)广泛的物质
    W3C
    W6S
    R(3)氨,芳香族化合物
    R(4)碳氢化合物
    W5CR(5)烷烃和芳烃
    W1SR(6)甲烷,广泛的物质
    W1WR(7)含硫化合物,吡嗪类和萜烯类
    W2SR(8)广泛的物质,醇类,芳香族化合物
    W2WR(9)芳烃和有机硫类物质
    W3SR(10)甲烷和脂肪族化合物
    下载: 导出CSV

    表  2  感官评价标准

    Table  2.   Comparison table of sensory evaluation

    项目评分标准评价(分)
    肉质柔嫩,咀嚼1~5次已完全烂了9~10
    肉质较软,咀嚼6~10次已完全烂了7~8
    嫩度肉质一般,咀嚼11~15次就已经烂了5~6
    肉质较硬,咀嚼16~20次才烂3~4
    肉质粗硬,咀嚼21次以上仍未烂1~2
    很浓郁的鲜香味9~10
    较浓的鲜香味7~8
    风味鲜香味一般5~6
    鲜香味较淡3~4
    完全没有鲜香味1~2
    多汁饱满,入口即有汁水9~10
    汁水较多,咀嚼1~3次后有汁水7~8
    多汁感汁水一般,咀嚼4~6次后有汁水5~6
    汁水较少,咀嚼7~9次后才有汁水3~4
    汁水很少,咀嚼10次以上仍无汁水1~2
    整体感觉很好9~10
    整体感觉较好7~8
    整体评价整体感觉一般5~6
    整体感觉较差3~4
    整体感觉极差,难以下咽1~2
    下载: 导出CSV

    表  3  感官评价指标权重

    Table  3.   Weight of sensory evaluation index

    因素嫩度风味多汁感整体评价
    权重值(%)40201030
    下载: 导出CSV

    表  4  添加10%湿发酵饲料对育肥猪猪肉品质的影响

    Table  4.   Effects of adding 10% wet fermented feed on meat quality of fattening pigs

    指标对照组样品组Pr>t
    pH45min6.65±0.17b6.83±0.15a<0.0001
    pH24h5.77±0.13a5.67±0.11b0.0174
    L*45.45±1.93a46.21±3.08a0.3833
    a*5.80±0.96b6.51±0.88a0.0271
    b*3.66±1.49b5.27±0.99a0.0012
    滴水损失(%)2.45±0.72a1.72±0.40b0.0103
    剪切力(N)27.07±2.27a27.22±3.68a0.8891
    注:同一指标不同小写字母表示组别差异显著(P<0.05);表5同。
    下载: 导出CSV

    表  5  添加10%湿发酵饲料对总抗氧化能力的影响

    Table  5.   Effects of adding 10% wet fermented feed on total antioxidant capacity

    指标对照组样品组Pr>t
    T-AOC(mmol/g)0.79±0.30b1.20±0.20a0.0002
    下载: 导出CSV

    表  6  感官评定结果

    Table  6.   Results of sensory assessment

    指标对照组样品组Pr>t
    总分6.09±0.54b6.52±0.52a0.002
    嫩度6.42±0.75a6.82±0.70a0.1204
    风味6.11±0.44b6.46±0.43a0.0382
    多汁感5.13±0.48b5.90±0.51a0.0013
    整体评价5.97±0.35b6.35±0.34a0.0034
    下载: 导出CSV
  • [1] 王馨彗. 中国居民肉类消费及影响因素研究[D]. 哈尔滨: 东北农业大学, 2020.

    WANG X H. Research on meat consumption and its influencing factors in China[D]. Harbin: Northeast Agricultural University, 2020.
    [2] 周虎. 浅述新时期我国生猪养殖领域的十大机遇[J]. 中国猪业,2017,12(8):17−19. [ZHOU H. Light of pig-producing areas in new period, the ten major opportunities[J]. China’s Pig Industry,2017,12(8):17−19. doi:  10.3969/j.issn.1673-4645.2017.08.006

    ZHOU H. Light of pig-producing areas in new period, the ten major opportunities[J]. China’s pig industry, 2017, 12(8): 17-19. doi:  10.3969/j.issn.1673-4645.2017.08.006
    [3] LIU Q, LONG Y, ZHANG Y F, et al. Phenotypic and genetic correlations of pork myoglobin content with meat color and other traits in an eight breed-crossed heterogeneous population[J]. Animal,2021,15(11):1364−1371.
    [4] COBO DÍAZ JOSÉ F, ALVAREZ-MOLINA A, ALEXA EA, et al. Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity[J]. Microbiome,2021,9(1):145−151. doi:  10.1186/s40168-021-01088-9
    [5] ČOBANOVIĆ NIKOLA, NOVAKOVIĆ SAŠA, TOMAŠEVIĆ IGOR, et al. Combined effects of weather conditions, transportation time and loading density on carcass damages and meat quality of market-weight pigs[J]. Archives Animal Breeding,2021,64(2):425−435. doi:  10.5194/aab-64-425-2021
    [6] 张 鑫, 王宇波, 黄志清, 等. 猪肉品质营养调控的研究进展[J]. 动物营养学报,2020,32(10):4555−4564. [ZHANG X, WANG Y B, HUANG Z Q, et al. Research progress on nutrition regulation of pork Quality[J]. Chinese Journal of Animal Nutrition,2020,32(10):4555−4564. doi:  10.3969/j.issn.1006-267x.2020.10.009

    ZHANG X, WANG Y B, HUANG Z Q, et al. Research progress on nutrition regulation of pork Quality[J]. Chinese Journal of Animal Nutrition, 2020, 32(10): 4555-4564. doi:  10.3969/j.issn.1006-267x.2020.10.009
    [7] 迟 兰, 薛 忠, 朱广琴, 等. 浅析现代猪场不同猪群的饲养管理技术[J]. 中国猪业,2021,16(4):46−50. [CHI L, XUE Z, ZHU G Q, et al. Analysis of modern pig farm different pig group feeding management technology[J]. China Pig Industry,2021,16(4):46−50. doi:  10.16174/j.issn.1673-4645.2021.04.010

    CHI L, XUE Z, ZHU G Q, et al. Analysis of modern pig farm different pig group feeding management technology[J]. China Pig Industry, 2021, 16(4): 46-50. doi:  10.16174/j.issn.1673-4645.2021.04.010
    [8] 霍金金. 营养调控措施对猪肉品质的影响[C]//中国畜牧兽医学会兽医食品卫生学分会第十五次学术交流会论文集, 北京: 中国畜牧兽医学会, 2019: 3−8.

    HUO J J. The Effect of Nutritional Regulation Measures on Pork Quality[C]//Proceedings of the 15th Academic Exchange Meeting of veterinary food hygiene branch of Chinese Society of Animal Husbandry and Veterinary Medicine, Beijing: Chinese Society of Animal Husbandry and Veterinary Medicine, 2019: 3−8.
    [9] JOHN M, BRAMELD. Molecular mechanisms involved in the nutritional and hormonal regulation of growth in pigs[J]. Proceedings of the Nutrition Society,1997,56(2):607−619. doi:  10.1079/PNS19970061
    [10] 汪以真, 王 成, 靳明亮, 等. 生物发酵饲料与生猪健康养殖[J]. 饲料工业,2021,42(2):1−6. [WANG Y Z, WANG C, JIN M L, et al. Biological fermented feed and healthy pig breeding[J]. Feed Industry,2021,42(2):1−6. doi:  10.13302/j.cnki.fi.2021.02.001

    WANG Y Z, WANG C, JIN M L, et al. Biological fermented feed and healthy pig breeding[J]. Feed Industry, 2021, 42(2): 1-6. doi:  10.13302/j.cnki.fi.2021.02.001
    [11] CHANG HEE LEE, HYEUN BUM KIM, JUNG HYUN AHN, et al. Effects of restricted feeding with fermented whole-crop barley and wheat on the growth performance, nutrient digestibility, blood characteristic, and fecal microbiota in finishing pigs[J]. Korean Journal of Agricultural Science,2018,45(4):665−675.
    [12] LUO Wenli, YIN Xiaofeng, YAO Jianbo, et al. Fermented soybean meal affects the reproductive performance and oxidative status of sows, and the growth of piglets[J]. Animals,2021,11(3):1792−1798.
    [13] OKEKE C A, EZEKIEL C N, NWANGBURUKA CC, et al. Bacterial diversity and mycotoxin reduction during maize fermentation(steeping)for ogi production[J]. Frontiers in Microbiology,2015,6(17):1402−1404.
    [14] 任雪荣, 齐景伟, 刘 娜, 等. 微生物发酵对麦麸水溶性多酚含量、组成及抗氧化活性的影响研究[J]. 食品工业科技,2020,41(3):104−109. [REN X R, QI J W, LIU N, et al. Effects of microbial Fermentation on the content, composition and antioxidant activity of water-soluble polyphenols in wheat bran[J]. Science and technology of food industry,2020,41(3):104−109. doi:  10.13386/j.issn1002-0306.2020.03.019

    REN X R, QI J W, LIU N, et al. Effects of microbial Fermentation on the content, composition and antioxidant activity of water-soluble polyphenols in wheat bran[J]. Science and technology of food industry, 2020, 41(3): 104-109. doi:  10.13386/j.issn1002-0306.2020.03.019
    [15] CHOI, SO-YOUNG LEE, YOUNG-DO NAM, et al. Hepatoprotective effect of fermented rice bran against carbon tetrachloride-induced toxicity in mice[J]. Food Science and Biotechnology,2014,23(1):165−171. doi:  10.1007/s10068-014-0022-7
    [16] 王 震. 不同菌种发酵麸皮对育肥猪生产性能、抗氧化以及粪便微生物的影响[D]. 泰安: 山东农业大学, 2018.

    WANG Z. Effects of bran fermentation with different strains on performance, antioxidant capacity and fecal microorganisms of finishing pigs[D]. Taian: Shandong Agricultural University, 2018.
    [17] 王娟娟, 王顺喜, 陆文清, 等. 无抗生素微生物发酵饲料对仔猪免疫及抗氧化功能的影响[J]. 中国饲料,2011,95(16):25−27. [WANG J J, WANG S X, LU W Q, et al. Effects of antibiotic-free microbial fermented feed on immunity and antioxidant function of piglets[J]. China Feed Sciences,2011,95(16):25−27. doi:  10.3969/j.issn.1004-3314.2011.16.010

    WANG J J, WANG S X, LU W Q, et al. Effects of antibiotic-free microbial fermented feed on immunity and antioxidant function of piglets[J]. China Feed Sciences, 2011, 95(16): 25-27. doi:  10.3969/j.issn.1004-3314.2011.16.010
    [18] WANG P, FAN C G, CHANG J, et al. Study on effects of microbial fermented soyabean meal on production performances of sows and suckling piglets and its acting mechanism[J]. J Anim Feed Sci,2016,25(1):12−19. doi:  10.22358/jafs/65582/2016
    [19] 赵会英, 杨在宾, 王功赢, 等. 日粮中添加发酵饲料对妊娠后期母猪和育肥猪生产性能的影响和效益分析[J]. 山东畜牧兽医,2013,17(5):13−14. [ZHAO H Y, YANG Z B, WANG G Y, et al. Effect and benefit analysis of diet added fermented feed on production performance and fattening pig in late pregnancy[J]. Shandong Animal Husbandry and Veterinary Medicine,2013,17(5):13−14. doi:  10.3969/j.issn.1007-1733.2013.05.006

    ZHAO H Y, YANG Z B, WANG G Y, et al. Effect and benefit analysis of diet added fermented feed on production performance and fattening pig in late pregnancy[J]. Shandong Animal Husbandry and Veterinary Medicine, 2013, 17(5): 13-14. doi:  10.3969/j.issn.1007-1733.2013.05.006
    [20] 中华人民共和国农业部. 肉的食用品质客观评价方法NY/T 2793-2015 [S]. 北京: 中国农业出版社, 2015: 1−14.

    Ministry of Agriculture of the People’s Republic of China. Objective evaluation method of meat eating quality NY/T 2793-2015[S]. Beijing: China Agricultural Press, 2015: 1−14.
    [21] 周慧敏, 张顺亮, 郝艳芳, 等. HS-SPME-GC-MS-O结合电子鼻对坨坨猪肉主体风味评价分析[J]. 食品科学,2021,42(2):218−226. [ZHOU H M, ZHANG S L, HAO Y F, et al. Evaluation and analysis of the main flavor of tuo pork by HS-SPME-GC-MS-O combined with electronic nose[J]. Food Science,2021,42(2):218−226.

    ZHOU H M, ZHANG S L, HAO Y F, et al. Evaluation and analysis of the main flavor of tuo pork by HS-SPME-GC-MS-O combined with electronic nose[J]. Food Science, 2021, 42(02): 218-226.
    [22] MARK P RICHARDS, ROMAN ARANDA, CAI HE, et al. Effect of pH on structural changes in perch hemoglobin that can alter redox stability and heme affinity[J]. Journal of Aquatic Food Product Technology,2009,18(4):416−423. doi:  10.1080/10498850903223598
    [23] LAROCHE, WAN JUN WU, PATRICIA GARCIA, et al. Evaluation of skin-on goat meat processing on processing efficiency, carcass yield, meat quality, and sensory attributes[J]. Meat Science,2022,1(14):184−189.
    [24] ZHANG Ke, DU Jinping, WU Yan, et al. Effect of food gum on water-holding capacity and water activity of restructured meat[J]. Journal of Hunan Agricultural University,2011,37(3):333−336. doi:  10.3724/SP.J.1238.2011.00333
    [25] LUCIANO G, MONAHAN F J, VASTA V, et al. Dietary tannins improve lamb meat color stability[J]. Meat Science,2009,81(7):120−125.
    [26] 杨波若, 李华健, 苏娅宁, 等. 基于微观结构和蛋白质组学分析影响猪肉持水性的差异蛋白[J]. 食品工业科技,2021,42(7):136−144. [YANG B R, LI H J, SU Y N, et al. Microstructural and proteomic analysis of differential proteins affecting water holding capacity of pork[J]. Science and Technology of Food Industry,2021,42(7):136−144. doi:  10.13386/j.issn1002-0306.2020070148

    YANG B R, LI H J, SU Y N, et al. Microstructural and proteomic analysis of differential proteins affecting water holding capacity of pork[J]. Science and Technology of Food Industry, 2021, 42(7): 136-144. doi:  10.13386/j.issn1002-0306.2020070148
    [27] ERIC W, GRUNWALD, NANTAWAT TATIYABORWORNTHAM, CAMERON FAUSTMAN, et al. Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity[J]. Food Chemistry,2017,227(13):289−297.
    [28] 刘文营, 高欣悦, 李 享, 等. 几种地方猪猪肉及其腊肉制品的感官特性和理化品质分析[J]. 食品科学,2019,40(19):52−59. [LIU W Y, GAO X Y, LI X, et al. Sensory characteristics and physicochemical quality analysis of pig meat and its cured meat products of several local pigs[J]. Food Science,2019,40(19):52−59. doi:  10.7506/spkx1002-6630-20181225-292

    LIU W Y, GAO X Y, Li X, et al. Sensory characteristics and physicochemical quality analysis of pig meat and its cured meat products of several local pigs[J]. Food Science, 2019, 40(19): 52-59. doi:  10.7506/spkx1002-6630-20181225-292
    [29] JORIS AM MISSOTTEN, JORIS MICHIELS, JEROEN DEGROOTE, et al. Fermented liquid feed for pigs: An ancient technique for the future[J]. Journal of Animal Science and Biotechnology,2016,7(1):1−9. doi:  10.1186/s40104-015-0057-5
    [30] 樊路杰, 窦鸣乐, 王小宇, 等. 宰后肌肉抗氧化能力与肉品质的关系[J]. 动物营养学报,2018,30(5):1676−1680. [FAN L J, DOU M L, WANG X Y, et al. Relationship between antioxidant capacity of postmortem muscle and meat quality[J]. Chinese Journal of Animal Nutrition,2018,30(5):1676−1680. doi:  10.3969/j.issn.1006-267x.2018.05.010

    Fan L J, DOU M L, WANG X Y, et al. Relationship between antioxidant capacity of postmortem muscle and meat quality[J]. Chinese Journal of Animal Nutrition, 2018, 30(5): 1676-1680. doi:  10.3969/j.issn.1006-267x.2018.05.010
    [31] MEDINAS DB, AUGUSTO O. Mechanism of the peroxidase activity of superoxide dismutase 1[J]. Free Radical Biology and Medicine,2010,49(4):682−682. doi:  10.1016/j.freeradbiomed.2010.04.040
    [32] JIAO Y, WANG Y, GUO S, et al. Glutathione peroxidases as oncotargets[J]. Oncotarget,2017,8(45):80093−80102. doi:  10.18632/oncotarget.20278
    [33] PATEL J R, NOU X. Effect of a reactive oxygen species-generating system for control of airborne microorganisms in a meat-processing environment[J]. Journal of Food Protection,2008,71(9):1922−1925. doi:  10.4315/0362-028X-71.9.1922
    [34] TRABELSI I, BEN SLIMA S, KTARI N, et al. Incorporation of probiotic strain in raw minced beef meat: Study of textural modification, lipid and protein oxidation and color parameters during refrigerated storage[J]. Meat Science,2019,154(6):29−36.
    [35] 刘昊天, 殷小钰, 汪海棠, 等. 基于蛋白氧化行为的肉及肉制品品质提升及劣变机制研究进展[J]. 食品科学,2020,41(21):230−237. [LIU H T, YIN X Y, WANG H T, et al. Quality improvement and deterioration of meat and meat products based on the protein oxidation: A review of recent research[J]. Food Science,2020,41(21):230−237. doi:  10.7506/spkx1002-6630-20191017-174

    LIU H T, YIN X Y, WANG H T, et al. Quality improvement and deterioration of meat and meat products based on the protein oxidation: A review of recent research[J]. Food Science, 2020, 41(21): 230-237. doi:  10.7506/spkx1002-6630-20191017-174
    [36] ZHAOMING WANG, ZHIFEI H E, EMARA A M, et al. Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat[J]. Food Chemistry,2019,288(56):405−412.
    [37] 郭亚晶, 刘昆仑. 脂质氧化产物-蛋白质相互作用研究进展[J]. 食品安全质量检测学报,2021,12(13):5327−5332. [GUO Y J, LIU K L. Research progress of lipid oxidation product-protein interaction[J]. Journal of Food Safety and Quality,2021,12(13):5327−5332. doi:  10.19812/j.cnki.jfsq11-5956/ts.2021.13.034

    GUO Y J, LIU K L. Research progress of lipid oxidation product-protein interaction[J]. Journal of Food Safety and Quality, 2021, 12(13): 5327-5332. doi:  10.19812/j.cnki.jfsq11-5956/ts.2021.13.034
    [38] SUNY, TSAOR, CHENE, et al. The phenolic profiles of radix tetrastigma after solid phase extraction(SPE) and antioxidant activities in H22 tumor bearing mice[J]. Food and Function,2017,8(11):4014−4027. doi:  10.1039/C7FO00769H
    [39] 刘文轩, 罗 欣, 杨啸吟, 等. 脂质氧化对肉色影响的研究进展[J]. 食品科学,2020,41(21):238−247. [LIU W X, LUO X, YANG X, et al. Effects of lipid oxidation on meat color[J]. Food Science,2020,41(21):238−247. doi:  10.7506/spkx1002-6630-20190916-201

    LIU W X, LUO X, YANG X, et al. Effects of lipid oxidation on meat color[J]. Food Science, 2020, 41(21): 238-247. doi:  10.7506/spkx1002-6630-20190916-201
    [40] KIM Y J, KIM H Y, CHOE J H, et al. Antioxidant activity of goldenrod (Solidago virgaurea) leaf and stem powder on raw ground pork during chilled storage[J]. Korean Journal for Food Science of Animal Resources,2013,33(1):1−8. doi:  10.5851/kosfa.2013.33.1.1
  • 加载中
图(5) / 表(6)
计量
  • 文章访问数:  12
  • HTML全文浏览量:  5
  • PDF下载量:  1
  • 被引次数: 0
出版历程
  • 收稿日期:  2021-12-30
  • 网络出版日期:  2022-08-05

目录

    /

    返回文章
    返回

    重要通知

    《食品工业科技》青年编委专栏征稿 | 杂粮与主粮复配的营养学基础