egg roll with pork

Proteolysis and denaturation of porcine proteins on heating were investigated.

在加热的条件下,猪肉蛋白质发生热变性和热降解。

Use of Maillard Reaction for the Preparation of Food Flavor from Hydrolyzed Pork Protein

水解猪肉蛋白制备食用香精的工艺研究

Protein Hydrolytic Activity Against Pork Protein Extracts of Lactoballus Plantarum and Its Application in the Fermented Sausage;

植物乳杆菌对猪肉蛋白提取物的分解能力及在发酵香肠中的应用

An Study on Serum Protein Polymorphism of Four Lean Meat Type Swine Breeds (Lines);

四个瘦肉型猪品种（品系）血清蛋白多态性的研究

Study on Differential Proteomics of Fresh Pork Based on Its Quality

生鲜猪肉品质评价的差异蛋白质组学初步研究

Extraction and Heat-induced Gel Properties of Salt-soluble Pork Protein

猪肉盐溶性蛋白热诱导凝胶特性的研究

Addition of Different Soybean 7S Globulin Hydrolysates by Alcalase for Enhancing Textual and Sensory Properties of Pork Sausage

大豆7S球蛋白酶解产物在猪肉肠中的应用

Study on the effect of extractive conditions on bloom strength of salt-soluble proteins of pork

提取条件对猪肉盐溶蛋白凝胶强度影响的研究

Application Research of Pig Blood Nitrosohemoglobin in Meat Products

猪血亚硝基血红蛋白用于肉制品的研究

Enzymatic Hydrolysis of 11S Globulin and Its Application in Pork Sausage

11S球蛋白酶解产物对猪肉肠品质的影响

Study on the co-gel of Soy Protein Isolate and Salt-soluble pork protein

大豆分离蛋白与猪肌肉盐溶蛋白共凝胶作用的研究

Calpastatin Genotype is Associated with Meat Quality Traits in Pigs

猪钙蛋白酶抑制蛋白基因的基因型与肉质性状的关联性分析(英文)

Characterization of Co-gelation of Salt-soluble Pork Protein with Soybean Protein Isolates

猪肌肉盐溶蛋白与大豆分离蛋白共凝胶特性的研究

Effects of Microbial Transglutaminase Induced Protein Cross-linking of Porcine Leg Myofibrillar and Pork Batter Gel Properties;

MTGase对促进猪后腿肌原纤维蛋白交联和猪肉糜胶凝性质的影响

Porcine Plasma Protein Hydrolysates Inhibit Lipid Oxidation in Raw Pork Patties

猪血浆蛋白水解物在生猪肉糜中抗氧化效果的研究

Studing on Relationship between Muscle Protein and Structural Changes Postmortem and Water-Holding Capacity of Chilled Pork;

宰后肌肉蛋白质和组织结构变化与冷却猪肉持水性的关系研究

white meat( poultry,veal or pork)

白色肉（家禽肉、小牛肉或猪肉）.

have bacon and eggs for breakfast

早餐有腌猪肉和鸡蛋

Cortisol-binding globulin and meat quality in five Eurpean lines of pigs.

猪的五条欧线的氢化皮质酮束缚的球蛋白和肉质量。