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【多选题】
下列关于斩拌工艺,说法正确的是( )。
A.
斩拌 工序 直接影响产品 的 质量
B.
斩拌在 肉品加工 工序中是实现 从 肉块到肉的转变
C.
通过斩拌,肉的肌肉纤维蛋白 形成凝胶和溶胶状态,脂肪均匀分布在蛋白质的水化系统中,肉馅的黏度和弹性提高
D.
斩拌和绞制,这是两种不同的处理方式,前者形成肉后者形成小的肉粒 ,通过灌制,前者主要加工西式火腿,后者则主要加工中式香肠
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A.
3
B.
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C.
13
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A.
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A.
Provides the medical diagnosis or reason for admission.
B.
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C.
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D.
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E.
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