高功率超声波对蛋白质功能特性的影响及其 在肉品加工中的应用研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 23, p. 289, doi. 10.7506/spkx1002-6630-20181105-053
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Works matching AU 康大成
Results: 7
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氧化条件下茶多酚对猪肉肌原纤维蛋白 理化和凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 12, doi. 10.7506/spkx1002-6630-20180606-064
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- Article
3
迷迭香提取物在体外和萨拉米中的抗氧化活性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 68, doi. 10.7506/spkx1002-6630-201813011
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- Article
4
基于反向传播神经网络分析的田菁胶添加对 萨拉米发酵香肠品质的影响.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 13, p. 54, doi. 10.7506/spkx1002-6630-20241214-115
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- Article
5
微冻液快速冷冻对猪背最长肌加工品质的影响.
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- Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2017, v. 40, n. 6, p. 1125, doi. 10.7685/jnau.201701016
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- Article
6
两株发酵乳杆菌体外抗氧化活性研究.
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- Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2017, v. 40, n. 5, p. 915, doi. 10.7685/jnau.201612050
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- Article
7
一种基于生物阻抗的冷鲜猪肉新鲜度检测方法研究.
- Published in:
- Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2016, v. 39, n. 5, p. 845, doi. 10.7685/jnau.201601017
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- Publication type:
- Article