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超声波处理对低盐条件下鸡肉肌原纤维蛋白 结构和氧化性质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 177, doi. 10.7506/spkx1002-6630-20230725-280
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- Article
介质阻挡放电低温等离子体处理对宰后 羊肉色泽和氧化稳定性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 190, doi. 10.7506/spkx1002-6630-20231127-224
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- Article
超声波处理对类PSE鸡肉肌浆蛋白的 结构性质和乳化性能影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 12, p. 220, doi. 10.7506/spkx1002-6630-20231003-008
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- Article
不同功率超声辅助浸渍冷冻对牛肉品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 235, doi. 10.7506/spkx1002-6630-20231023-180
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- Article
射频处理对冷冻鸡胸肉解冻效果的影.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 201, doi. 10.7506/spkx1002-6630-20230916-147
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- Article
香芹酚胁迫下酿酒酵母的生理特性和转录组分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 75, doi. 10.7506/spkx1002-6630-20230621-170
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- Article
基于硅烷化三聚氰胺海绵的改良 QuEChERS结合UPLC-MS/MS快速 测定猪肉中49 种抗生素多残留.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 290, doi. 10.7506/spkx1002-6630-20230331-317
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- Article
蛋白质磷酸化和亚硝基化互作对宰后 羊肉嫩度的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 17, doi. 10.7506/spkx1002-6630-20230417-162
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- Article
介质阻挡放电低温等离子体处理对宰后 羊肉嫩度的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 71, doi. 10.7506/spkx1002-6630-20221130-351
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- Article
L-赖氨酸与谷氨酰胺转氨酶联合处理对低盐 鸡肉糜凝胶保水及质构品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 24, doi. 10.7506/spkx1002-6630-20230115-115
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- Article
壳寡糖对高温条件下鸡胸肉糜凝胶品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 49, doi. 10.7506/spkx1002-6630-20220403-031
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- Article
不同超声波功率处理对类PSE鸡肉肌原纤维 蛋白结构和乳化稳定性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 23, doi. 10.7506/spkx1002-6630-20220624-269
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- Article
乳清分离蛋白-南极磷虾油乳液理化 稳定性和流变特性.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 10, p. 15, doi. 10.7506/spkx1002-6630-20220922-223
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- Article
低钠条件下超声处理对鸡肉肌原纤维 蛋白乳液稳定性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 58, doi. 10.7506/spkx1002-6630-20220410-106
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- Article
膳食纤维对低盐鸡胸肉糜凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 16, doi. 10.7506/spkx1002-6630-20220811-128
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- Article
基于磁性金属有机框架分离的纳米金比色法 检测单核细胞增生李斯特菌.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 360, doi. 10.7506/spkx1002-6630-20220316-179
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- Article
脱乙酰魔芋葡甘聚糖对猪肉肌原纤维蛋白结构及凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 26, doi. 10.7506/spkx1002-6630-20220509-109
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- Article
不同冷冻处理对魔芋葡甘聚糖凝胶 特性和结构的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 111, doi. 10.7506/spkx1002-6630-20211103-035
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- Article
介质阻挡放电低温等离子体处理对宰后 羊肉品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 87, doi. 10.7506/spkx1002-6630-20210628-316
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- Article
紫外发光二极管对食品接触材料的杀菌 动力学及影响因素.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 17, doi. 10.7506/spkx1002-6630-20210719-209
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- Article
不同冻结方式对猪肉肌原纤维蛋白乳化与凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 19, doi. 10.7506/spkx1002-6630-20210709-095
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- Article
酸性蛋白酶对酸肉发酵过程中菌群结构和 风味品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 2, p. 158, doi. 10.7506/spkx1002-6630-20210403-038
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- Article
超声处理对类PSE鸡肉分离蛋白结构 和乳化特性的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 114, doi. 10.7506/spkx1002-6630-20201218-217
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- Article
海藻酸钠可食性膜对酱卤鸡腿的保鲜效果.
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- Journal of Zhengzhou University of Light Industry, Natural Science Edition, 2015, v. 30, n. 1, p. 1, doi. 10.3969/j.issn.2095-476X.2015.01.001
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- Article
不同木薯淀粉对冻融魔芋葡甘聚糖 凝胶特性的比较分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 145, doi. 10.13982/j.mfst.1673-9078.2022.5.0893
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- Article
改良 QuEChERS- 超高效液相色谱-串联质谱法测定乌鸡肉中 35 种兽药残留.
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- Journal of Chinese Mass Spectrometry Society, 2023, v. 44, n. 6, p. 807, doi. 10.7538/zpxb.2023.0080
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- Article
改良QuEChERs-超高效液相色谱-串联质谱法测定羊肉中28种药物残留.
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- Journal of Chinese Mass Spectrometry Society, 2023, v. 44, n. 3, p. 442, doi. 10.7538/zpxb.2022.0099
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- Article
大盘鸡炒炖加工过程中蛋白质降解和 微观结构变化.
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- Food & Machinery, 2021, n. 12, p. 40, doi. 10.13652/j.issn.103-5788.2021.12.006
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- Article
不同冰温贮藏对鸡胸肉品质变化的影响.
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- Journal of Light Industry, 2016, v. 31, n. 1, p. 17, doi. 10.3969/j.issn.2096-1553.2016.1.004
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- Article
免疫磁分离技术在食源性致病菌前 处理中的应用进展.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 21, p. 97
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- Article
肉与肉制品中食源性致病微生物 快速检测技术研究进展.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 7, p. 32
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- Article
静电纺丝技术在食品抗菌保鲜中的应用研究进展.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 20, p. 6554
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- Article
鸡肉肌原纤维蛋白热诱导凝胶特性改善技术研究进展.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 8, p. 2527
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- Article
噬菌体裂解酶在食品安全领域的研究进展.
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- Journal of Food Safety & Quality, 2021, v. 12, n. 24, p. 9415
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- Article
发泡餐盒中苯乙烯单体和低聚物的测定及迁移风险评估.
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- Journal of Food Safety & Quality, 2021, v. 12, n. 20, p. 8279
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- Article
畜产与海洋食品绿色高质加工及减损增效理论.
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- Journal of Chinese Institute of Food Science & Technology, 2024, v. 24, n. 5, p. 30, doi. 10.16429/j.1009-7848.2024.05.003
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- Article
等离子体对鹰嘴豆分离蛋白溶解性和乳化特性的影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2021, v. 37, n. 4, p. 31, doi. 10.11975/j.issn.1002-6819.2021.4.005
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- Article
硫酸亚铁铵教学实验的改进.
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- Research & Exploration in Laboratory, 2019, v. 38, n. 4, p. 197
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- Article
微视频化学实验教学模式的探索与实践.
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- Research & Exploration in Laboratory, 2017, v. 36, n. 1, p. 189
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- Article
省级化学实验教学示范中心建设研究与探索.
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- Research & Exploration in Laboratory, 2015, v. 34, n. 10, p. 135
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- Article
低频高强度超声波对鸡胸肉肌原纤维 蛋白性质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 122, doi. 10.7506/spkx1002-6630-20191205-067
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- Article
常压等离子体射流对鸡肉肌原纤维蛋白结构和 流变特性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 19, p. 124, doi. 10.7506/spkx1002-6630-20190916-202
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- Article
拉曼光谱技术在肉品加工与品质 控制中的研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 298, doi. 10.7506/spkx1002-6630-20181130-358
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- Article
竹笋膳食纤维对猪肉盐溶性蛋白热诱导凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 56, doi. 10.7506/spkx1002-6630-20171028-336
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- Article