Works by 刘友明

Results: 8

军用软件测试中质量监督误区及对策.

Published in:

Ordnance Industry Automation, 2019, v. 38, n. 10, p. 50, doi. 10.7690/bgzdh.2019.10.011

By:

张聪;
王逸鸣;
刘友明;
刘伟;
徐润华;
乔小蒙

Publication type:

Article

肉制品加工过程中晚期糖基化终产物形成、检测及抑制研究进展.

Published in:

Journal of Food Safety & Quality, 2022, v. 13, n. 18, p. 5955

By:

康佳佳;
廖广明;
刘友明;
崔莹;
熊善柏

Publication type:

Article

鱼糜凝胶脆性的力学表征.

Published in:

Transactions of the Chinese Society of Agricultural Engineering, 2018, v. 34, n. 2, p. 292, doi. 10.11975/j.issn.1002-6819.2018.02.040

By:

安玥琦;
赵思明;
熊善柏;
尤娟;
刘茹;
刘友明

Publication type:

Article

用臭氧漂洗处理的鱼糜在贮藏过程中的品质变化.

Published in:

Modern Food Science & Technology, 2023, v. 39, n. 5, p. 137, doi. 10.13982/j.mfst.1673-9078.2023.5.0717

By:

张冬梅;
张顺治;
尹涛;
胡杨;
刘茹;
刘友明;
杜红英;
熊善柏;
尤娟

Publication type:

Article

不同漂洗方式的白鲢鱼糜品质比较.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 6, p. 160, doi. 10.13982/j.mfst.1673-9078.2022.6.1009

By:

张顺治;
郑文栋;
安玥琦;
尹涛;
刘茹;
刘友明;
熊善柏;
尤娟

Publication type:

Article

羟自由基氧化对鲢鱼肌原纤维蛋白凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2023, v. 44, n. 6, p. 9, doi. 10.7506/spkx1002-6630-20220422-294

By:

张海萍;
余小月;
程梦颖;
熊善柏;
刘友明

Publication type:

Article

加热模式对添加葡萄糖氧化酶鲢鱼糜凝胶特性的影响.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 14, p. 8, doi. 10.7506/spkx1002-6630-20210917-214

By:

程梦颖;
张海萍;
刘友明;
熊善柏

Publication type:

Article

丙二醛氧化修饰对白鲢肌原纤维蛋白结构性质的影响.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 6, p. 1, doi. 10.7506/spkx1002-6630-20190411-143

By:

蒋祎人;
李涛;
刘友明;
熊善柏

Publication type:

Article