中式预制菜肴产业的传承与创新.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 10, p. 1, doi. 10.16429/j.1009-7848.2022.10.001
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- Publication type:
- Article
Works by 毕景然
Results: 10
1
2
硫"类香料对沙门氏菌和副溶血性弧菌的抑制作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 6, p. 125, doi. 10.16429/j.1009-7848.2022.06.013
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- Article
3
硫醚类香料对金黄色葡萄球菌和单增李斯特菌的抑制作用.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 5, p. 62, doi. 10.16429/j.1009-7848.2022.05.008
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- Publication type:
- Article
4
含 ε‐聚赖氨酸的壳聚糖/明胶涂层对海参 的保鲜作用.
- Published in:
- Food Research & Development, 2025, v. 46, n. 3, p. 17, doi. 10.12161/j.issn.1005‐6521.2025.03.003
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- Publication type:
- Article
5
壳聚糖-纤维素纳米纤维复合膜的 制备及表征.
- Published in:
- Food Research & Development, 2023, v. 45, n. 22, p. 1, doi. 10.12161/j.issn.1005-6521.2023.22.001
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- Publication type:
- Article
6
生物胺降解菌 Staphylococcus xylosus JCM 2418 的特性研究及应用.
- Published in:
- Food Research & Development, 2023, v. 44, n. 20, p. 191, doi. 10.12161/j.issn.1005-6521.2023.20.026
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- Publication type:
- Article
7
蜢虾酱中生物胺降解菌的特性及应用.
- Published in:
- Journal of Dalian Polytechnic University, 2022, v. 41, n. 1, p. 1, doi. 10.19670/j.cnki.dlgydxxb.2022.0101
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- Publication type:
- Article
8
CuBi<sub>2</sub>O<sub>4</sub> 微球的制备及其光催化性能.
- Published in:
- Journal of Dalian Polytechnic University, 2020, v. 39, n. 4, p. 290, doi. 10.19670/j.cnki.dlgydxxb.2020.0410
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- Publication type:
- Article
9
蜂房哈夫尼菌胞外蛋白酶的特性.
- Published in:
- Journal of Dalian Polytechnic University, 2020, v. 39, n. 3, p. 179, doi. 10.19670/j.cnki.dlgydxxb.2020.0305
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- Publication type:
- Article
10
刺参体壁酶促溶性胶原蛋白的热变性.
- Published in:
- Shipin Kexue/ Food Science, 2022, v. 43, n. 10, p. 29, doi. 10.7506/spkx1002-6630-20210609-115
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- Publication type:
- Article