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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.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 13, p. 190, doi. 10.7506/spkx1002-6630-20231127-224
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不同功率超声辅助浸渍冷冻对牛肉品质的影响.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 11, p. 235, doi. 10.7506/spkx1002-6630-20231023-180
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L-赖氨酸与谷氨酰胺转氨酶联合处理对低盐 鸡肉糜凝胶保水及质构品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 24, doi. 10.7506/spkx1002-6630-20230115-115
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- Article
壳寡糖对高温条件下鸡胸肉糜凝胶品质的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 49, doi. 10.7506/spkx1002-6630-20220403-031
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- Article
膳食纤维对低盐鸡胸肉糜凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 8, p. 16, doi. 10.7506/spkx1002-6630-20220811-128
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- Article
脱乙酰魔芋葡甘聚糖对猪肉肌原纤维蛋白结构及凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 2, p. 26, doi. 10.7506/spkx1002-6630-20220509-109
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- Article
不同冷冻处理对魔芋葡甘聚糖凝胶 特性和结构的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 21, p. 111, doi. 10.7506/spkx1002-6630-20211103-035
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- Article
不同冻结方式对猪肉肌原纤维蛋白乳化与凝胶特性的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 3, p. 19, doi. 10.7506/spkx1002-6630-20210709-095
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- Article
脱乙酰魔芋葡甘聚糖对反复冻融猪肉糜凝胶 特性的影响.
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- Food Research & Development, 2023, v. 44, n. 11, p. 1, doi. 10.12161/j.issn.1005-6521.2023.11.001
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- Article
不同木薯淀粉对冻融魔芋葡甘聚糖 凝胶特性的比较分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 5, p. 145, doi. 10.13982/j.mfst.1673-9078.2022.5.0893
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- Article
大盘鸡炒炖加工过程中蛋白质降解和 微观结构变化.
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- Food & Machinery, 2021, n. 12, p. 40, doi. 10.13652/j.issn.103-5788.2021.12.006
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- Article
不同冰温贮藏对鸡胸肉品质变化的影响.
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- Journal of Light Industry, 2016, v. 31, n. 1, p. 17, doi. 10.3969/j.issn.2096-1553.2016.1.004
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- Article
鸡肉肌原纤维蛋白热诱导凝胶特性改善技术研究进展.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 8, p. 2527
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- Article
发泡餐盒中苯乙烯单体和低聚物的测定及迁移风险评估.
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- Journal of Food Safety & Quality, 2021, v. 12, n. 20, p. 8279
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- Article