[1] |
LIU Yingli, YU Qinglin, WAN Zhen, LI Hongyan, LIU Jie, WANG Jing.
Effect of Antioxidant Activity of Starter Cultures on the Quality of Fermented Meat Products: A Review
[J]. FOOD SCIENCE, 2021, 42(1): 302-312.
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[2] |
TIAN Jianjun, ZHANG Kaiping, YANG Mingyang, JING Zhibo, LI Quanwei, ZHAO Lihua, JIN Ye.
Comparative Bacterial Diversity Analysis and Microbial Safety Assessment of Air-Dried Meat Products by Illumina MiSeq Sequencing Technology
[J]. FOOD SCIENCE, 2019, 40(8): 33-40.
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[3] |
XU Suigen, CHEN Xi, LI Jiapeng, LI Jinchun, YANG Junna, XIONG Suyue, QI Biao, MI Ruifang, HUANG Xin, QIAO Xiaoling, WANG Shouwei.
Rapid Identification of Six Staphylococcus Species in Fermented Meat Products Using Multiplex
[J]. FOOD SCIENCE, 2018, 39(24): 303-310.
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[4] |
ZHANG Susu, ZHANG Ling, YUAN Bingbing, ZHAO Zirui, JI Zhongmei, ZHOU Yajun.
Optimization of Processing Conditions for Venison Jerky Fermented by Lactobacillus Isolated from Northeast Sauerkraut Juice
[J]. FOOD SCIENCE, 2017, 38(8): 107-116.
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[5] |
LI Mo, ZHU Chang, ZHAO Dongbing, WANG Liyuan, GOU Mengxing, LIU Xuejun.
Screening and Identification of Meat Starters with High Antioxidant Activity from Fermented Meat Products
[J]. FOOD SCIENCE, 2017, 38(12): 83-88.
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[6] |
LONG Qiang, NIE Qianzhong, LIU Chengguo.
State of the Art of Functional Starters for Fermented Meat Products
[J]. FOOD SCIENCE, 2016, 37(17): 263-269.
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[7] |
CHEN Qian, HAN Qi, KONG Bao-hua*, XIA Xiu-fang, LIU Qian.
Role of Lactic Acid Bacteria in Protein Degradation of Fermented Meat Products: A Review
[J]. FOOD SCIENCE, 2014, 35(9): 279-284.
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[8] |
CHEN Yun1,2,HU Ping1,2,*,ZHAN Jian-long1,2,LI Li-lang1,2.
Research Progress in Diversity of Lactic Acid Bacteria in Traditional Chinese Fermented Meat Products
[J]. FOOD SCIENCE, 2013, 34(13): 302-306.
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[9] |
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Processing Characteristics of Compound Microcapsules of Immune Colostrum and Bifidobacteria
[J]. FOOD SCIENCE, 2012, 33(23): 150-154.
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[10] |
ZHOU Ya-jun,LIU Yan-ju,SU Dan,XU Hui,ZHANG Lu,ZHANG Ling-ling,HE Xin-yue,LI Zhi-qiang.
Processing Formula Optimization and Quality Properties of Compound Venison Sausage with Fruits and Vegetables
[J]. FOOD SCIENCE, 2011, 32(4): 288-292.
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[11] |
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Present Status and Prospects of Research on Fermented Meat Products
[J]. FOOD SCIENCE, 2011, 32(3 ): 247-251.
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[12] |
XU Bo1,ZHOU Guang-hong2,XU Xing-lian2,LI Chun-bao2,HU Ping2.
Changes in Chemical Composition and Edible Quality of Venison from Different Anatomical Locations during Postmortem Aging
[J]. FOOD SCIENCE, 2010, 31(5): 68-72.
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[13] |
DONG Jie,JIANG Yun-sheng*.
Screening of High-yield Protease-producing Staphylococcus from Traditional Fermented Meat Products
[J]. FOOD SCIENCE, 2009, 30(19 ): 194-196.
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[14] |
XU Bo, ZHOU Guang-Hong, XU Xing-Lian, LI Chun-Bao, HU Ping.
Changes of Chemical Compositions and Edible Qualities of Different Species of Venison during Postmortem Aging
[J]. FOOD SCIENCE, 2008, 29(6): 111-115.
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[15] |
LIU Li-Li, YANG Xie-Li, ZHANG Zhong-Xin.
Research and Development on the Low Cholesterol of Fermented Meat Products
[J]. FOOD SCIENCE, 2005, 26(9): 632-636.
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