Found: 10
Select item for more details and to access through your institution.
超声波处理对低盐条件下鸡肉肌原纤维蛋白 结构和氧化性质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 16, p. 177, doi. 10.7506/spkx1002-6630-20230725-280
- By:
- Publication type:
- Article
介质阻挡放电低温等离子体处理对宰后 羊肉色泽和氧化稳定性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 190, doi. 10.7506/spkx1002-6630-20231127-224
- By:
- Publication type:
- Article
蛋白质磷酸化和亚硝基化互作对宰后 羊肉嫩度的影响.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 2, p. 17, doi. 10.7506/spkx1002-6630-20230417-162
- By:
- Publication type:
- Article
介质阻挡放电低温等离子体处理对宰后 羊肉嫩度的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 23, p. 71, doi. 10.7506/spkx1002-6630-20221130-351
- By:
- Publication type:
- Article
壳寡糖对高温条件下鸡胸肉糜凝胶品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 49, doi. 10.7506/spkx1002-6630-20220403-031
- By:
- Publication type:
- Article
不同超声波功率处理对类PSE鸡肉肌原纤维 蛋白结构和乳化稳定性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 23, doi. 10.7506/spkx1002-6630-20220624-269
- By:
- Publication type:
- Article
低钠条件下超声处理对鸡肉肌原纤维 蛋白乳液稳定性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 9, p. 58, doi. 10.7506/spkx1002-6630-20220410-106
- By:
- Publication type:
- Article
介质阻挡放电低温等离子体处理对宰后 羊肉品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 87, doi. 10.7506/spkx1002-6630-20210628-316
- By:
- Publication type:
- Article
超声处理对类PSE鸡肉分离蛋白结构 和乳化特性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 23, p. 114, doi. 10.7506/spkx1002-6630-20201218-217
- By:
- Publication type:
- Article
鸡肉肌原纤维蛋白热诱导凝胶特性改善技术研究进展.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 8, p. 2527
- By:
- Publication type:
- Article