产细菌素乳酸菌在食品中的应用.
- Published in:
- Journal of Food Safety & Quality, 2022, v. 13, n. 14, p. 4657
- By:
- Publication type:
- Article
Works by 王俊钢
Results: 9
1
2
新疆哈萨克族传统风干肉中细菌多样性分析及安全评价.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 11, p. 209, doi. 10.16429/j.1009-7848.2021.11.023
- By:
- Publication type:
- Article
3
不同产蛋白酶乳酸菌对风干牛肉品质影响及安全性评价.
- Published in:
- Journal of Food Science & Biotechnology, 2023, v. 42, n. 12, p. 72, doi. 10.12441/spyswjs.20210716003
- By:
- Publication type:
- Article
4
不同干燥条件对风干牛肉品质影响.
- Published in:
- Food Research & Development, 2023, v. 44, n. 16, p. 76, doi. 10.12161/j.issn.1005-6521.2023.16.011
- By:
- Publication type:
- Article
5
新鲜肉苁蓉发酵酒工艺研究.
- Published in:
- Food Research & Development, 2019, v. 40, n. 20, p. 59, doi. 10.12161/j.issn.1005-6521.2019.20.011
- By:
- Publication type:
- Article
6
产脂肪酶乳酸菌对新疆传统奶酪脂肪酸及风味的影响.
- Published in:
- Transactions of the Chinese Society of Agricultural Engineering, 2022, v. 38, n. 6, p. 319, doi. 10.11975/j.issn.1002-6819.2022.06.036
- By:
- Publication type:
- Article
7
混菌发酵红枣果酒工艺条件优化及抗氧化性研究.
- Published in:
- China Brewing, 2023, v. 42, n. 8, p. 210, doi. 10.11882/j.issn.0254-5071.2023.08.034
- By:
- Publication type:
- Article
8
不同温度处理的风干牛肉贮藏过程中脂肪变化.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 14, doi. 10.7506/spkx1002-6630-20180812-103
- By:
- Publication type:
- Article
9
新时代小学生饮食结构问题及营养健康管理对策.
- Published in:
- Food & Machinery, 2024, n. 2, p. 250
- By:
- Publication type:
- Article