Works by 张哲奇

Results: 16

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.

Published in:

Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 229, doi. 10.13386/j.issn1002-0306.2023010172

By:

李丹;
臧明伍;
孙学安;
李笑曼;
张凯华;
张哲奇

Publication type:

Article

畜禽肝脏食用品质特征及调控研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 9, p. 283, doi. 10.7506/spkx1002-6630-20230516-152

By:

张哲奇;
臧明伍;
王守伟;
张凯华;
赵燕;
李丹;
李笑曼;
赵冰;
张顺亮;
赵建生;
张成格乐;
张志超

Publication type:

Article

磷脂分子调控畜禽肉品质研究进展.

Published in:

Shipin Kexue/ Food Science, 2024, v. 45, n. 8, p. 303, doi. 10.7506/spkx1002-6630-20231225-207

By:

张凯华;
臧明伍;
王守伟;
张哲奇;
李丹;
李笑曼;
郝蕊

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 15, p. 345, doi. 10.7506/spkx1002-6630-20211210-123

By:

李笑曼;
王文月;
臧明伍;
张辉;
柏雨岑;
李静红;
袁恺;
李丹;
张凯华;
张哲奇

Publication type:

Article

东盟食品安全标准协调与监管一体化现状研究.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 320, doi. 10.7506/spkx1002-6630-20211001-001

By:

李笑曼;
臧明伍;
李丹;
张凯华;
张哲奇;
王守伟

Publication type:

Article

国内外素肉监管法规标准对比分析与借鉴.

Published in:

Shipin Kexue/ Food Science, 2022, v. 43, n. 1, p. 298, doi. 10.7506/spkx1002-6630-20210420-271

By:

张凯华;
臧明伍;
赵洪静;
李丹;
张哲奇;
李笑曼;
张顺亮;
赵冰;
王守伟

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 166, doi. 10.7506/spkx1002-6630-20191027-298

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 50, doi. 10.7506/spkx1002-6630-20190816-173

By:

张凯华;
臧明伍;
张哲奇;
李丹;
李笑曼;
陈文华

Publication type:

Article

中国香港食用农产品供应及监管经验借鉴.

Published in:

Shipin Kexue/ Food Science, 2020, v. 41, n. 3, p. 281, doi. 10.7506/spkx1002-6630-20190331-397

By:

张凯华;
臧明伍;
王守伟;
李丹;
张哲奇;
李笑曼

Publication type:

Article

国内外食源性兴奋剂误服事件分析与法规标准现状.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 21, p. 280, doi. 10.7506/spkx1002-6630-20190225-

By:

李笑曼;
臧明伍;
王守伟;
李丹;
张凯华;
张哲奇

Publication type:

Article

熟制、高压灭菌和复热对粉蒸肉挥发性风味物质的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 10, p. 187, doi. 10.7506/spkx1002-6630-20181009-063

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼

Publication type:

Article

关键工艺对粉蒸肉挥发性特征风味形成的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 4, p. 222, doi. 10.7506/spkx1002-6630-20180727-324

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼;
薛丹丹

Publication type:

Article

水浴复热时间对猪肉糜制品挥发性风味的影响.

Published in:

Shipin Kexue/ Food Science, 2019, v. 40, n. 2, p. 186, doi. 10.7506/spkx1002-6630-20180727-325

By:

张凯华;
臧明伍;
张哲奇;
王守伟;
李丹;
李笑曼

Publication type:

Article

中欧生猪屠宰检验检疫体系对比研究及对我国的启示.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 323, doi. 10.7506/spkx1002-6630-201821048

By:

李丹;
臧明伍;
高胜普;
李笑曼;
张凯华;
王守伟;
张哲奇;
薛丹丹;
张鹏

Publication type:

Article

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.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 14, p. 242, doi. 10.7506/spkx1002-6630-201814036

By:

张凯华;
臧明伍;
张哲奇;
李丹;
李笑曼;
王守伟;
陈文华

Publication type:

Article

蒸制时间对粉蒸肉挥发性风味成分的影响.

Published in:

Shipin Kexue/ Food Science, 2018, v. 39, n. 12, p. 205, doi. 10.7506/spkx1002-6630-201812032

By:

张哲奇;
臧明伍;
张凯华;
李丹;
王守伟;
李笑曼

Publication type:

Article