利用低场核磁共振及成像技术鉴别注水肉糜.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 22, p. 289, doi. 10.7506/spkx1002-6630-20190709-129
- By:
- Publication type:
- Article
Works matching AU 盖圣美
Results: 8
1
2
低场核磁共振技术结合化学计量学方法定性、 定量检测注水猪肉.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 4, p. 243, doi. 10.7506/spkx1002-6630-20181014-118
- By:
- Publication type:
- Article
3
肉松品质研究进展.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 16, p. 5547
- By:
- Publication type:
- Article
4
不同注水比例对猪肉营养品质的影响.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 4, p. 1180
- By:
- Publication type:
- Article
5
循环煮制对德州扒鸡香辛料包挥发性风味物质的影响.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 15, p. 4905
- By:
- Publication type:
- Article
6
3 种熏烤鸡肉制品中杂环胺含量的检测与比较.
- Published in:
- Journal of Food Safety & Quality, 2018, v. 9, n. 23, p. 6182
- By:
- Publication type:
- Article
7
低场核磁共振技术在肉类品质安全分析检测中的应用.
- Published in:
- Journal of Food Safety & Quality, 2018, v. 9, n. 20, p. 5294
- By:
- Publication type:
- Article
8
基于恒电位法快速测定肉汤中 5’ -鸟苷酸.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 5, p. 94
- By:
- Publication type:
- Article