基于电导率的多指标联合技术在蛋液组分 检测中的应用.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 94, doi. 10.7506/spkx1002-6630-20230831-238
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- Publication type:
- Article
Works by 媛, 迟
Results: 11
1
2
超声协同蒸汽处理对壳鸡蛋表面大肠杆菌的 杀菌机理及动力学分析.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 4, p. 26, doi. 10.7506/spkx1002-6630-20230123-163
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- Article
3
热杀菌期间胰蛋白酶改性对蛋清液耐热性和 结构特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 24, p. 26, doi. 10.7506/spkx1002-6630-20230321-209
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- Article
4
蛋黄粉在加速贮藏过程中的脂质氧化 及保质期预测.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 193, doi. 10.7506/spkx1002-6630-20221005-033
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- Article
5
超声协同壳聚糖处理对蛋黄液乳化性质 及蛋黄蛋白质结构的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 21, p. 81, doi. 10.7506/spkx1002-6630-20230116-131
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- Article
6
不同处理方法对蛋清蛋白免疫原性及结构的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 93, doi. 10.7506/spkx1002-6630-20210623-267
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- Article
7
鸡蛋壳表面典型菌株的分离鉴定及其对 全蛋液致腐能力分析.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 153, doi. 10.7506/spkx1002-6630-20191214-159
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- Article
8
蛋清源肠内营养粉的冲调特性及品质稳定性评价.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 13, p. 38, doi. 10.7506/spkx1002-6630-20190624-292
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- Article
9
高压均质协同高酰基结冷胶对青椒蛋蔬液 流变特性及稳定性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 9, p. 91, doi. 10.7506/spkx1002-6630-20180402-016
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- Article
10
履带车辆差速转向时载荷比受土壤下陷的影响.
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- Transactions of the Chinese Society of Agricultural Engineering, 2016, v. 32, n. 17, p. 62, doi. 10.11975/j.issn.1002-6819.2016.17.009
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- Article
11
复配蛋液对小麦面团流变学特性和 面包品质的影响.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 10, p. 93, doi. 10.13386/j.issn1002-0306.2024060180
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- Publication type:
- Article