Found: 17
Select item for more details and to access through your institution.
直接减盐法对哈尔滨红肠贮藏期间品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 7, p. 184, doi. 10.7506/spkx1002-6630-20220423-302
- By:
- Publication type:
- Article
水-冰-水动态变化引起冷冻肉类食品品质变化 机理及控制技术研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 5, p. 187, doi. 10.7506/spkx1002-6630-20220411-113
- By:
- Publication type:
- Article
超声预处理对海参性腺蛋白酶解物 结构特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 3, p. 98, doi. 10.7506/spkx1002-6630-20220111-107
- By:
- Publication type:
- Article
植物源生物活性成分控制肉及肉制品中 酪胺含量的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 213, doi. 10.7506/spkx1002-6630-20210102-002
- By:
- Publication type:
- Article
静电纺丝结合热诱导交联制备的抗菌吸水衬垫 对冷鲜肉的保鲜效果.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 252, doi. 10.7506/spkx1002-6630-20200916-216
- By:
- Publication type:
- Article
发酵剂抑制发酵肉制品中酪胺形成机制 及效果的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 19, p. 317, doi. 10.7506/spkx1002-6630-20200701-009
- By:
- Publication type:
- Article
超声辅助酶法制备海参性腺多糖的结构特性 及抗氧化活性.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 97, doi. 10.7506/spkx1002-6630-20201215-186
- By:
- Publication type:
- Article
酸性电解水保鲜机理及其在水产品中应用效果的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 5, p. 288, doi. 10.7506/spkx1002-6630-20200410-135
- By:
- Publication type:
- Article
热处理温度及时间对镜鲤鱼肌原纤维蛋白 热聚集行为的影响 .
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 1, p. 101, doi. 10.7506/spkx1002-6630-20191213-152.
- By:
- Publication type:
- Article
冻融次数对镜鲤鱼肌原纤维蛋白功能和结构特性变化的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 95, doi. 10.7506/spkx1002-6630-20180606-079
- By:
- Publication type:
- Article
肉制品中亚硝胺形成机制及植物源提取物对其 阻断效果的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 317, doi. 10.7506/spkx1002-6630-20170926-377
- By:
- Publication type:
- Article
细菌纤维素-茶多酚复合膜的特性及结构.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 17, p. 229, doi. 10.7506/spkx1002-6630-201817037
- By:
- Publication type:
- Article
淀粉与转谷氨酰胺酶复配引起肌肉蛋白功能特性的变化.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 133, doi. 10.7506/spkx1002-6630-201812021
- By:
- Publication type:
- Article
大豆糖蛋白的抗氧化特性.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 91, doi. 10.7506/spkx1002-6630-201807014
- By:
- Publication type:
- Article
热风及其组合干燥技术对肉制品水分迁移 及品质影响的研究进展.
- Published in:
- Food Research & Development, 2021, v. 42, n. 16, p. 205, doi. 10.12161/j.issn.1005-6521.2021.16.030
- By:
- Publication type:
- Article
亚麻籽胶与变性淀粉对速冻猪肉丸品质影响的研究.
- Published in:
- Food Research & Development, 2018, v. 39, n. 11, p. 59, doi. 10.3969/j.issn.1005-6521.2018.11.012
- By:
- Publication type:
- Article
速冻中式肉类预制菜肴冻藏过程中 品质提升策略研究进展.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 13, p. 4166
- By:
- Publication type:
- Article