[1] |
HU Feifei, QIAN Shuyi, LI Xia, JIANG Feng, HU Haimei, ZHANG Chunhui.
Effect of Low Voltage Electrostatic Field-Assisted Chilling Storage on Quality of Beef
[J]. FOOD SCIENCE, 2021, 42(1): 132-138.
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[2] |
ZHANG Xiaoliang, ZHANG Yi.
Characterization of Rabbit Skin Collagen and Modeling of Critical Gelation Conditions
[J]. FOOD SCIENCE, 2020, 41(24): 16-21.
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[3] |
ZOU Xiaobo, YANG Zhikun, SHI Jiyong, HUANG Xiaowei, ZHANG Wen, Haroon Elrasheid TAHIR.
Preservation Effect of Gum Arabic Edible Coating Incorporated with White Roselle Extract (Hibiscus sabdariffa L.) on Cold-Stored Blueberries
[J]. FOOD SCIENCE, 2019, 40(7): 204-211.
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[4] |
LI Yuan, ZHANG Xiaojie, MA Liang, GUO Ting, YU Yong, DAI Hongjie, ZHOU Hongyuan, ZHANG Yuhao,.
Application of Rabbit Skin Gelatin/Rosmarinic Acid Composite Film in Pork Quality Preservation during Cold Storage
[J]. FOOD SCIENCE, 2019, 40(19): 281-287.
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[5] |
LI Guixia, LI Xin, LI Zheng, WANG Ying, ZHU Jie, ZHANG Dequan.
Changes of Physicochemical Characteristics of Lamb longissimus dorsi Muscle during Rigor Development and Aging
[J]. FOOD SCIENCE, 2017, 38(21): 112-118.
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[6] |
YANG Hua, ZHANG Tian, MENG Peipei, MA Lizhen.
Relationship between the Formation of N-Nitrosamine and Proteins in Repeatedly Frozen-Thawed Pork
[J]. FOOD SCIENCE, 2017, 38(1): 92-98.
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[7] |
YANG Hui, MA Liang, YU Wei, HAN Shuang, HUANG Dandan, ZHANG Yuhao.
Functional Characteristics and Influencing Factors of Rabbit Skin Gelatin
[J]. FOOD SCIENCE, 2016, 37(23): 7-12.
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[8] |
YANG Hui, MA Liang, HAN Shuang, HUANG Dandan, ZHANG Yuhao.
Effect of Glycerol Content on Properties and Structure of Rabbit Skin Gelatin Film
[J]. FOOD SCIENCE, 2016, 37(17): 14-18.
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[9] |
YU Wei, WANG Xuemeng, MA Liang, ZHANG Yuhao.
Optimization of Gelatin Extraction from Rabbit Skin
[J]. FOOD SCIENCE, 2016, 37(10): 1-5.
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[10] |
XIA Yangyi1,2, LIU Yuling1, LI Hongjun1,2, SHANG Yongbiao1,2.
Effect of Freeze-Thaw Cycles on Amino Acids and Fatty Acids in Rabbit Meat
[J]. FOOD SCIENCE, 2015, 36(4): 237-240.
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[11] |
WANG Zhenhua, HOU Shixia, LI Xingyan, XIA Yangyi, SHANG Yongbiao, LI Hongjun, PENG Zengqi.
Physical and Chemical Properties of Rabbit Meat during Postmortem Aging
[J]. FOOD SCIENCE, 2015, 36(3): 80-85.
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[12] |
GAO Na, ZHANG Yubin, HAN Ling, BAO Shanke, GUO Wenrui, YU Qunli.
Optimization of Extraction Process for Metmyoglobin Reductase from longissimus dorsi Muscle of Yak
[J]. FOOD SCIENCE, 2015, 36(3): 94-98.
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[13] |
XIE Yuejie1, HE Zhifei2, LI Hongjun1,*.
Volatile Flavor Profile of Rabbit Meat Extracted by Three Frequently Used Techniques
[J]. FOOD SCIENCE, 2015, 36(24): 147-151.
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[14] |
WANG Yana, XIA Yangyi, ZHANG Dan, SHANG Yongbiao, LI Hongjun.
Effect of Deodorization with a Brewer’s Yeast Containing Alcohol and Aldehyde Dehydrogenase on Physicochemical Properties of Rabbit Leg Meat
[J]. FOOD SCIENCE, 2015, 36(23): 89-94.
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[15] |
LIN Jing, ZHANG Binbin, WANG Xiaojun, SHANG Yongbiao.
Changes in Functional Properties of Myofibrillar Protein in Frozen Rabbit Meat during Pending Process after Thawing
[J]. FOOD SCIENCE, 2015, 36(23): 105-110.
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