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高压均质化改性竹笋膳食纤维对虾糜凝胶特性及 化学作用力的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 192, doi. 10.7506/spkx1002-6630-20230504-023
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不同复热方式对预制烤鱼品质的影响.
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- Food & Fermentation Industries, 2024, v. 50, n. 1, p. 248, doi. 10.13995/j.cnki.11-1802/ts.034629
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- Article
冷冻贮藏过程中烤黑鱼的品质变化.
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- Food Research & Development, 2024, v. 45, n. 2, p. 7, doi. 10.12161/j.issn.1005‐6521.2024.02.002
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- Article
不同藜麦粉添加量对海绵蛋糕面糊特性及烘焙特性的影响.
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- Food Research & Development, 2024, v. 45, n. 2, p. 14, doi. 10.12161/j.issn.1005‐6521.2024.02.003
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- Article
CaCl<sub>2</sub> 替代 NaCl 协同海藻酸钠对 虾糜凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 32, doi. 10.7506/spkx1002-6630-20230322-219
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- Article
糯米粉对海绵蛋糕烘焙品质及老化特性的影响.
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- Food & Machinery, 2023, n. 12, p. 29, doi. 10.13652/j.spjx.1003.5788.2023.80398
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- Article
鱼肉颗粒及壳寡糖对中餐鱼滑品质的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 10, p. 136, doi. 10.16429/j.1009-7848.2023.10.015
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3 种海水鱼鱼排营养成分分析及评价.
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- Food Research & Development, 2023, v. 44, n. 12, p. 160, doi. 10.12161/j.issn.1005-6521.2023.12.022
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- Article
不同解冻方式对水产品品质影响研究进展.
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- Food Research & Development, 2023, v. 44, n. 12, p. 204, doi. 10.12161/j.issn.1005-6521.2023.12.028
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- Article
气相色谱-离子迁移谱在水产领域的应用.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 6, p. 431, doi. 10.1642-9/j.1009-7848.2023.06.042
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- Article
非漂洗鱼糜即食食品的加工工艺.
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- Modern Food Science & Technology, 2022, v. 38, n. 9, p. 215, doi. 10.13982/j.mfst.1673-9078.2022.9.1278
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- Article
即食真空油炸带鱼调理食品的工艺研究.
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- Food Research & Development, 2022, v. 43, n. 11, p. 126, doi. 10.12161/j.issn.1005-6521.2022.11.016
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- Article
冲泡方式对米糊冲泡品质 影响的研究进展.
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- Science & Technology of Cereals, Oils & Foods, 2022, v. 30, n. 2, p. 132, doi. 10.16210/j.cnki.1007-7561.2022.02.016
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- Article
大连市售4种鲑科鱼类污染物残留及评价.
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- Journal of Dalian Polytechnic University, 2021, v. 40, n. 5, p. 319, doi. 10.19670/j.cnki.dlgydxxb.2021.0502
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- Article
基于全程高通量氮气介导下婴幼儿辅食营养粉的 品质调控研究.
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- Journal of Food Safety & Quality, 2021, v. 12, n. 4, p. 1298
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- Article
以海带为原料制作海苔的工艺优化.
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- Food Research & Development, 2019, v. 40, n. 24, p. 91, doi. 10.12161/j.issn.1005-6521.2019.24.015
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- Article