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中国从发达国家和“一带一路”沿线国家进口 食品的食品安全比较研究.
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- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 229, doi. 10.13386/j.issn1002-0306.2023010172
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畜禽肝脏食用品质特征及调控研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 283, doi. 10.7506/spkx1002-6630-20230516-152
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磷脂分子调控畜禽肉品质研究进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 303, doi. 10.7506/spkx1002-6630-20231225-207
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基于科技创新成果现状的我国食品产业 科技创新能力分析.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 345, doi. 10.7506/spkx1002-6630-20211210-123
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东盟食品安全标准协调与监管一体化现状研究.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 320, doi. 10.7506/spkx1002-6630-20211001-001
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国内外素肉监管法规标准对比分析与借鉴.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 298, doi. 10.7506/spkx1002-6630-20210420-271
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GC-MS 结合电子鼻分析复热对亚油酸-木糖- 半胱氨酸体系挥发性风味物质的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 166, doi. 10.7506/spkx1002-6630-20191027-298
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微波复热时间对预制猪肉饼过熟味、脂肪氧化 和水分分布特性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 50, doi. 10.7506/spkx1002-6630-20190816-173
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中国香港食用农产品供应及监管经验借鉴.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 281, doi. 10.7506/spkx1002-6630-20190331-397
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国内外食源性兴奋剂误服事件分析与 法规标准现状.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 280, doi. 10.7506/spkx1002-6630-20190225-
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熟制、高压灭菌和复热对粉蒸肉挥发性 风味物质的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 187, doi. 10.7506/spkx1002-6630-20181009-063
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关键工艺对粉蒸肉挥发性特征风味形成的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 222, doi. 10.7506/spkx1002-6630-20180727-324
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水浴复热时间对猪肉糜制品挥发性风味的影响.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 186, doi. 10.7506/spkx1002-6630-20180727-325
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中欧生猪屠宰检验检疫体系对比研究及对我国的启示.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 323, doi. 10.7506/spkx1002-6630-201821048
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不同复热方式对猪耳朵制品挥发性风味和脂肪氧化的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 242, doi. 10.7506/spkx1002-6630-201814036
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蒸制时间对粉蒸肉挥发性风味成分的影响.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 205, doi. 10.7506/spkx1002-6630-201812032
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