[1] |
WU Xiang, LI Xinfu, LI Cong, YANG Ting, ZHOU Hui, DU Xianfeng, XU Baocai.
Effect of Different Modified Starches on Gel Properties of Myofibrillar Protein
[J]. FOOD SCIENCE, 2020, 41(2): 22-28.
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[2] |
DANG Yali, XU Siyu, CAO Jinxuan, SUN Yangying, PAN Daodong.
Preservative Effect of Modified Atmosphere Packaging with Different Oxygen Concentrations on Prepared Duck Meat
[J]. FOOD SCIENCE, 2019, 40(13): 216-221.
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[3] |
Yali Dang.
Study on Different Oxygen Concentration of Modified Atmosphere Packaging on Prepared Duck Meat
[J]. FOOD SCIENCE, 0, (): 0-0.
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[4] |
CHENG Tianfu, YU Longhao, JIANG Yi, ZHANG Yifei, ZHAO Monan.
Effect of Myofibrillar Water on Chicken Quality during Thawing as Studied by Low-Field Nuclear Magnetic Resonance
[J]. FOOD SCIENCE, 2019, 40(9): 16-22.
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[5] |
XU Siyu, ZHENG Heyang, LIU Tao, SUN Yangying, CAO Jinxuan, PAN Daodong,.
Fat Deposition and Related Gene Expression in Sheldrake Duck of Different Ages
[J]. FOOD SCIENCE, 2019, 40(3): 36-41.
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[6] |
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Study on the Fat Deposition and Related Genes Expression of Sheldrake Duck in Different Ages
[J]. FOOD SCIENCE, 0, (): 0-0.
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[7] |
RUAN Yifan, ZHU Jingjing, PAN Daodong, SUN Yangying, SHEN Jianliang.
Physicochemical Properties of Goose Skin Collagen/Chitosan Composite Membrane and Its Potential for Food Preservation
[J]. FOOD SCIENCE, 2019, 40(1): 263-269.
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[8] |
ZHANG Xin, SONG Lei, GAO Tian, ZHANG Lin, JIANG Yun, LI Jiaolong, GAO Feng, ZHOU Guanghong.
Effect of Ultrasonic Thawing Method on Quality Characteristics of Chicken Breast Meat
[J]. FOOD SCIENCE, 2018, 39(5): 135-140.
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[9] |
XIAO Yingping, HE Xiangxiang, DAI Baoling, GUI Guohong, TANG Biao, YANG Hua.
Effects of Different Sampling Methods on Microbial DNA Extraction from Chilled Chicken and the High-Throughput Sequencing of Amplification Products
[J]. FOOD SCIENCE, 2017, 38(24): 260-264.
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[10] |
Xiao-Wei LOU Ya-Ting JIANG.
Effect of NaCl on the interaction of flavor compounds with myofibrillar proteins
[J]. FOOD SCIENCE, 0, (): 0-0.
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[11] |
LOU Xiaowei, JIANG Yating, PAN Daodong, SUN Yangying, CAO Jinxuan.
Effect of NaCl on the Interaction of Flavor Compounds with Myofibrillar Proteins
[J]. FOOD SCIENCE, 2017, 38(5): 74-79.
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[12] |
LI Chengliang, JIN Guofeng, MA Sumin, HE Lichao, MA Meihu.
Progress in Understanding and Controlling the Detrimental Effects of Irradiation Treatment on Meat Quality
[J]. FOOD SCIENCE, 2016, 37(21): 271-278.
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[13] |
JIANG Xueying, ZHANG Xianglun, LU Peng, ZHANG Ruiqiang, WEN Chao, ZHOU Yanmin.
Effect of Dietary Methionine on Slaughter Performance, Meat Quality and Antioxidant Capacity of Breast Muscle from Broilers
[J]. FOOD SCIENCE, 2016, 37(21): 114-118.
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[14] |
LI Bin.
Regularity and Mechanism of Enzymatic Hydrolysis of Muscle Proteins from Langshan Chicken by Alcalase
[J]. FOOD SCIENCE, 2015, 36(21): 156-161.
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[15] |
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Study on regularity and mechanism of chicken protein by Alcalase enzymatic hydrolysis
[J]. FOOD SCIENCE, 0, (): 0-0.
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