过氧化氢纳米雾化熏蒸对黄豆芽贮藏品质及 生理特性的影响.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 19, p. 107
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- Publication type:
- Article
Works by 刘成江
Results: 15
1
2
新疆哈萨克族传统风干肉中细菌多样性分析及安全评价.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 209, doi. 10.16429/j.1009-7848.2021.11.023
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- Publication type:
- Article
3
不同保鲜剂雾化熏蒸处理对熏马肠贮藏期间 品质的影响.
- Published in:
- Packaging & Food Machinery, 2024, v. 42, n. 4, p. 35, doi. 10.3969/j.issn.1005-1295.2024.04.006
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- Publication type:
- Article
4
热风微波耦合干燥结合 H<sub>2</sub>O<sub>2</sub> 熏蒸对不同 贮藏条件下冬枣品质的影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 6, p. 85, doi. 10.12161/j.issn.1005‐6521.2024.06.012
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- Publication type:
- Article
5
不同处理对西州蜜瓜货架期品质变化的影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 17, p. 42, doi. 10.12161/j.issn.1005-6521.2023.17.007
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- Publication type:
- Article
6
新鲜肉苁蓉发酵酒工艺研究.
- Published in:
- Food Research & Development, 2019, v. 40, n. 20, p. 59, doi. 10.12161/j.issn.1005-6521.2019.20.011
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- Publication type:
- Article
7
产脂肪酶乳酸菌对新疆传统奶酪脂肪酸及风味的影响.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 6, p. 319, doi. 10.11975/j.issn.1002-6819.2022.06.036
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- Publication type:
- Article
8
不同预冷方式结合 H<sub>2</sub>O<sub>2</sub> 熏蒸处理对西梅贮藏期间品质的影响.
- Published in:
- Xinjiang Agricultural Sciences, 2024, v. 61, n. 8, p. 1947, doi. 10.6048/j.issn.1001-4330.2024.08.014
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- Publication type:
- Article
9
原位差压预冷结合过氧化氢熏蒸处理对 快递包装下鲜食枸杞品质的影响.
- Published in:
- Xinjiang Agricultural Sciences, 2024, v. 61, n. 6, p. 1416, doi. 10.6048/j.issn.1001-4330.2024.06.014
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- Publication type:
- Article
10
不同预冷方式结合H<sub>2</sub>O<sub>2</sub>处理对绿糖心冬枣贮藏期间品质的影响.
- Published in:
- Xinjiang Agricultural Sciences, 2023, v. 60, n. 9, p. 2208, doi. 10.6048/j.issn.1001-4330.2023.09.015
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- Publication type:
- Article
11
氯化钙与1-MCP对西州蜜甜瓜采后贮藏品质的影响.
- Published in:
- Xinjiang Agricultural Sciences, 2023, v. 60, n. 7, p. 1698, doi. 10.6048/j.issn.1001-4330.2023.07.016
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- Publication type:
- Article
12
香辛料对酱卤牛肉的赋味效应解析.
- Published in:
- Modern Food Science & Technology, 2022, v. 38, n. 10, p. 249, doi. 10.13982/j.mfst.1673-9078.2022.10.1450
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- Publication type:
- Article
13
低压静电场结合高湿解冻对羊肉保水性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 11, p. 86, doi. 10.7506/spkx1002-6630-20220612-116
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- Publication type:
- Article
14
构建氯化血红素/G-四链体DNA酶比色生物 传感器检测食品中苏丹红.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 22, p. 346, doi. 10.7506/spkx1002-6630-20220111-109
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- Publication type:
- Article
15
不同温度处理的风干牛肉贮藏过程中脂肪变化.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 14, doi. 10.7506/spkx1002-6630-20180812-103
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- Publication type:
- Article