鲟鱼鱼糜凝胶形成过程中的物理化学变化.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 82, doi. 10.7506/spkx1002-6630-20180320-253
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- Publication type:
- Article
Works by 赵元晖
Results: 11
1
2
保水及杀菌方式对高水分即食虾仁品质的 影响.
- Published in:
- Food Research & Development, 2024, v. 45, n. 23, p. 77, doi. 10.12161/j.issn.1005‐6521.2024.23.011
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- Publication type:
- Article
3
超高效液相色谱-Orbitrap 高分辨质谱联用 快速筛查测定鱼虾贝中 79 种药物残留.
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- Food Research & Development, 2023, v. 45, n. 22, p. 125, doi. 10.12161/j.issn.1005-6521.2023.22.018
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- Publication type:
- Article
4
罗非鱼臭氧水杀菌技术的工艺优化及其 对鱼肉品质的影响.
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- Food Research & Development, 2022, v. 43, n. 9, p. 40, doi. 10.12161/j.issn.1005-6521.2022.09.006
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- Publication type:
- Article
5
大型鲟鱼不同部位肌肉的营养成分分析.
- Published in:
- Food Research & Development, 2020, v. 41, n. 18, p. 164, doi. 10.12161/j.issn.1005-6521.2020.18.027
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- Publication type:
- Article
6
蛋白质类添加物在鱼糜制品中的应用现状及 发展趋势.
- Published in:
- Food Research & Development, 2020, v. 41, n. 5, p. 220, doi. 10.12161/j.issn.1005-6521.2020.05.036
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- Publication type:
- Article
7
发酵牡蛎酶解液的工艺探究及其风味 成分分析.
- Published in:
- Science & Technology of Food Industry, 2024, v. 45, n. 12, p. 169, doi. 10.13386/j.issn1002-0306.2023070222
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- Publication type:
- Article
8
鲟鱼头汤对产后缺乳大鼠泌乳功能的促进作用.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 1, p. 124, doi. 10.7506/spkx1002-6630-20211009-075
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- Publication type:
- Article
9
α-生育酚处理与真空包装对复合鲟鱼糜 冻藏期间品质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 195, doi. 10.7506/spkx1002-6630-20200527-326
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- Publication type:
- Article
10
大型杂交鲟不同部位肌肉的理化特性.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 7, p. 52, doi. 10.7506/spkx1002-6630-20200331-453
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- Publication type:
- Article
11
太平洋牡蛎壳制备L-天冬氨酸螯合钙的 工艺优化及表征.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 10, p. 238, doi. 10.7506/spkx1002-6630-20190423-310
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- Publication type:
- Article