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Yankun Peng.
Comparative Analysis of Pork Freshness and Spoilage Based on Hyperspectral reflection Characteristics
[J]. , 0, (): 0-0.
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JIANG Hao, CHEN Yuanyuan, YANG Lu, XU Wenyi, YANG Hua, MA Lizhen.
Effect of Fat Ratio in Raw Meat on Safety Indictors during Processing of Bacon
[J]. FOOD SCIENCE, 2020, 41(20): 300-306.
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CHANG Hong, BI Yao, WANG Ying, PAN Daodong, DANG Yali, HE Jun, CAO Jinxuan.
Effect of Black Pepper Essential Oil Containing Composite Coating on Physicochemical Properties, Quality and Safety of Jinhua Ham
[J]. FOOD SCIENCE, 2020, 41(13): 193-198.
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JIA Na, ZHANG Fengxue, WANG Letian, SUN Jia, LIU Dengyong.
Quercetin Inhibited Protein and Lipid Oxidation and Improved Quality Properties of Minced Pork during Chilled Storage
[J]. FOOD SCIENCE, 2019, 40(21): 196-202.
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CHAI Zihui, LI Hongjun, LI Shaobo, ZHANG Dong, LI Ranran, HE Zhifei.
Microbial, Physical and Chemical Changes of Low-Salt Chinese Bacon during Storage
[J]. FOOD SCIENCE, 2019, 40(11): 201-206.
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ZHANG Pu, ZHANG Dian, ZHANG Kunsheng, REN Yunxia, ZOU Tonghua, CHEN Jinyu.
Effects of Different Cooling Methods on Quality of Cooked Cured Bacon
[J]. FOOD SCIENCE, 2018, 39(11): 21-25.
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ZHOU Huimin, ZHAO Yan, REN Shuang, LI Su, ZHAO Bing, PAN Xiaoqian, CHEN Wenhua, QU Chao, ZHANG Shunliang.
Effect of Sterilization Temperature on Fatty Acid Composition and Lipid Oxidation of Emulsified Sausage
[J]. FOOD SCIENCE, 2018, 39(11): 26-31.
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PAN Jie, ZHOU Ying, WANG Yu, DAI Xianzhuo, LI Peijun, CHEN Conggui.
Effect of High Pressure Processing on Gel Properties of ChickenB reast Myofibrillar Protein Containing Magnesium Chloride
[J]. FOOD SCIENCE, 2018, 39(11): 89-94.
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CHEN Cong-Gui.
Effect of High Pressure Processing on Gel Properties of Chicken Breast Myofibrillar Protein Containing Magnesium Chloride
[J]. FOOD SCIENCE, 0, (): 0-0.
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Effect of Sterilization Temperature on Fatty Acid Composition and Lipid Oxidation of Emulsified Sausage
[J]. FOOD SCIENCE, 0, (): 0-0.
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WANG Jiayi, WANG Qian, DING Wu.
Application of Sorbic Acid Nanoparticles in Improving the Quality and Shelf-Life of Chilled Pork
[J]. FOOD SCIENCE, 2018, 39(9): 202-206.
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YANG Min, YANG Yong, WU Shitao, LI Binbin, ZHANG Nan, ZHANG Xueguang, HOU Qing, CHEN Hong, LIN Derong, LIU Aiping, LIU Yuntao, LI Jian, LIN Yan.
Effect of Consumption of Fermented Sausage Made with Oat Bran-Supplemented Fat Simulant on Lipid Levels and Serum Antioxidant Status in Rats
[J]. FOOD SCIENCE, 2018, 39(5): 239-246.
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CHEN Cong-Gui.
Effect of Ultra High Pressure Processing on Properties of Chicken Breast Myosin Gel Containing Resistant Corn Starch
[J]. FOOD SCIENCE, 0, (): 0-0.
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LI Yueshuang, YAO Jing, XIE Tingting, PAN Jie, LI Peijun, CHEN Conggui.
Effect of Ultra High Pressure Processing on Gel Properties of Chicken Breast Myosin Containing Resistant Corn Starch
[J]. FOOD SCIENCE, 2017, 38(3): 1-6.
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CHEN Cong-Gui.
Effects of MgCl2 on the gel properties of chicken breast myosin containing κ-carrageenan under low-sodium salt system
[J]. FOOD SCIENCE, 0, (): 0-0.
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