格哈特杜马斯定氮仪快速测定预制猪肉中蛋白质
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)