whc

With increasing of temperature, gel strength increased remarkably, WHC decreased.

随着温度升高，凝胶强度显著升高，wHC明显下降。

Water holding capacity ( WHC) is very important to the yield and the quality of the products processed.

肉制品的保水性对产品的成品率和质量至关重要。

Gel strength, WHC at these two conditions were lower than at high ionic strength.

这两种条件下的凝胶强度和WHC相对较低。

The WHC was opened to traffic on April 30.

西区海底隧道已于四月三十日通车.

The WHC, hardness and springness increased with higher protein concentration.

随蛋白浓度的增加，凝胶保水性、硬度、弹性均增加。

The study of WHC and freshness on frozen chicken block

冷冻鸡肉块保水、保鲜的研究

The results showed gel hardness and WHC increased significantly with the increase of myosin concentration ( P < 0.05).

结果显示：凝胶硬度和保水性随蛋白质浓度增大而显著增高（P<005）；

Therefore, compound oat flour sausages with good acceptability, texture and WHC could be made from meat added with oat flour in an appropriate proportion.

因此，将适量的燕麦粉与肉品复合可以制作出能被消费者接受、质构和保水性很好的燕麦复合火腿肠。