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鳓鱼鱼糜与常见鱼糜凝胶品质对比.
- Published in:
- Food & Machinery, 2022, n. 5, p. 19, doi. 10.13652/j.spjx.1003.5788.2022.90037
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- Article
基于卷积神经网络的熟化鱼肉纤维程度评价方法研究.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 9, p. 252, doi. 10.16429/j.1009-7848.2023.09.026
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- Article
籬鱼背肌组织蛋白酶L的初步分离及蛋白层析纯化方法.
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- Journal of Chinese Institute of Food Science & Technology, 2022, v. 22, n. 3, p. 111, doi. 10.16429/j.1009-7848.2022.03.014
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- Article
非钠盐替代对薏米淀粉-肌原纤维蛋白复合 凝胶特性的影响及风味分析.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 16, p. 8, doi. 10.7506/spkx1002-6630-20221026-267
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- Article
基于人体必需金属盐替代的低钠盐肌原纤维 蛋白凝胶特性和作用机理.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 25, doi. 10.7506/spkx1002-6630-20220914-117
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- Article
咸味感知与咸味肽的研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 1, doi. 10.7506/spkx1002-6630-20221103-030
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- Article
低温冷链贮藏对鱼糜凝胶化学作用力和肌原 纤维蛋白结构及功能特性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 23, p. 194, doi. 10.7506/spkx1002-6630-20220512-156
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- Article
典型加工条件下鱼糜肌原纤维蛋白品质 变化规律及调控方法研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 204, doi. 10.7506/spkx1002-6630-20210906-058
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- Article
植物乳杆菌JY-22细菌素粗提物在鲢鱼 鱼丸保鲜中的应用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 229, doi. 10.7506/spkx1002-6630-20181019-207
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- Article
菊粉对冻藏鲢鱼鱼糜肌原纤维蛋白抗冻性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 12, p. 16, doi. 10.7506/spkx1002-6630-20180423-296
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- Article
蜂房哈夫尼亚菌对粘质沙雷氏菌群体感应信号 分子产生与生物被膜形成的调控
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 6, p. 128, doi. 10.7506/spkx1002-6630-20180117-232
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- Article
添加微细鲽鱼鱼骨泥对金线鱼鱼糜 凝胶品质的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 23, p. 22, doi. 10.7506/spkx1002-6630-201823004
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- Article
基于减损采肉的纤维化重组鱼糜及其凝胶品质.
- Published in:
- Food Research & Development, 2023, v. 45, n. 23, p. 1, doi. 10.12161/j.issn.1005-6521.2023.023.001
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- Article
超声波辅助冷冻技术及其在食品中的应用.
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- Food Research & Development, 2020, v. 41, n. 1, p. 190, doi. 10.12161/j.issn.1005-6521.2020.01.030
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- Article
聚赖氨酸抑制冷藏鱼糜制品优势菌及品质影响.
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- Food Research & Development, 2018, v. 39, n. 17, p. 9, doi. 10.3969/j.issn.1005-6521.2018.17.002
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- Article
射频对冷冻鱼浆的解冻效果研究.
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- Food Research & Development, 2017, v. 38, n. 22, p. 1, doi. 10.3969/j.issn.1005-6521.2017.22.019
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- Article