| 释义 |
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机械工程 氧合肌红蛋白 The changes of myoglobin during curing are as follows:the proportion of oxymyoglobin(MbO_2) in pork that with no nitrite was changed from the early curing 11.53%to 13.22%. 4.腌制过程中肌红蛋白的变化:未添加亚硝酸盐的猪肉腌制初期的氧合肌红蛋白(MbO_2)为11.53%到腌制后期变为13.22%。
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