[1] |
DONG Xiaoli, XIAO Mengchao, YANG Jing, HUANG Jichao, HUANG Suhong, HUANG Ming.
Effect of Pre-slaughter Shackling on Gel Properties of Duck Blood
[J]. FOOD SCIENCE, 2021, 42(17): 69-75.
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[2] |
QU Yun, TONG Yao, TAN Yongping, ZHAO Yanying, TANG Junni.
Epidemiological Characteristics of Staphylococcus aureus Isolates Collected during Yak Slaughter
[J]. FOOD SCIENCE, 2020, 41(17): 169-175.
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[3] |
ZHOU Luhong, ZHANG Pengfei, ZHANG Jie, WU Congming, TANG Xiaoshuang, HAO Dan, WANG Xin.
Virulence Genes and Antimicrobial Resistance of Escherichia coli Isolated from Slaughtered Pigs
[J]. FOOD SCIENCE, 2019, 40(2): 264-268.
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[4] |
HAN Jina, ZHANG Jia, LUO Xin, ZHU Lixian, LIANG Rongrong, ZHANG Yimin, YANG Zhengang.
Recent Progress in Decontamination Technologies for Beef Carcasses and Chilled Beef
[J]. FOOD SCIENCE, 2019, 40(15): 330-337.
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[5] |
DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, HAN Guangxing, ZHU Lixian, LUO Xin.
Molecular Typing of Salmonella Species Isolated from Beef Abattoirs by Pulsed-Field Gel Electrophoresis Analysis
[J]. FOOD SCIENCE, 2019, 40(13): 171-176.
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[6] |
WANG Peipei, DAI Xianjun, YANG Hua, XIAO Yingping.
Analysis of Microbial Community Structure in Poultry Slaughterhouses and Antibiotic Resistance Assessment of Escherichia coli
[J]. FOOD SCIENCE, 2019, 40(13): 195-202.
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[7] |
LUO Yulong, WANG Bohui, ZHAO Lihua, SU Lin, SU Rina, HOU Yanru, YANG Lei, JIN Ye.
Slaughter Performance, Meat Quality, Fatty Acids and Volatile Components of Sunit Lambs and Small-Tailed Han Lambs
[J]. FOOD SCIENCE, 2018, 39(8): 103-107.
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[8] |
WEN Shuting, LI Yan.
Yeast Diversity Analysis of Laobaigan Liquor Daqu
[J]. FOOD SCIENCE, 2018, 39(24): 175-182.
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[9] |
WANG Bohui, YANG Lei, SU Rina, LUO Yulong, WANG Yu, ZHAO Lihua, JIN Ye.
Effect of Different Feeding Regimes on Slaughter Performance, Meat Quality and Lipid Oxidation of Sunit Sheep
[J]. FOOD SCIENCE, 2018, 39(23): 41-46.
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[10] |
LI Dan, ZANG Mingwu, GAO Shengpu, LI Xiaoman, ZHANG Kaihua, WANG Shouwei, ZHANG Zheqi, XUE Dandan, ZHANG Peng.
Comparative Analysis of Pig Inspection and Quarantine Systems in the European Union and China and Its Enlightenment to China
[J]. FOOD SCIENCE, 2018, 39(21): 323-329.
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[11] |
ZHAO Xuanying, YUAN Xiujuan, GUO Ling, DONG Yanru, SUN Qi.
Microbial Community Composition of Traditional Spontaneously Fermented Sticky Bean Bun Dough
[J]. FOOD SCIENCE, 2018, 39(18): 67-72.
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[12] |
YAN Xianglin, REN Xiaopu, LIU Rui, XIE Tingting, CHENG Yuping, ZHANG Wangang, ZHOU Guanghong.
Effects of Different Slaughter Methods on Meat Quality of Duolang Sheep
[J]. FOOD SCIENCE, 2018, 39(17): 73-78.
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[13] |
LI Xiuxiu, ZENG Weiwei, LU Zhaoxin, BIE Xiaomei, ZHAO Haizhen, ZHANG Chong, Lü Fengxia.
PCR-DGGE Analysis of Microbial Community Composition and Preservation of Crucian Carp during Storage
[J]. FOOD SCIENCE, 2017, 38(5): 274-280.
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[14] |
SUN Huijun, ZHANG Ying, WANG Hongyu, YANG Mei, YUE Xiqing, WU Rina.
Microbial Diversity of Traditional Fermented Jinzhou Pickles
[J]. FOOD SCIENCE, 2017, 38(2): 15-19.
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[15] |
ZHU Yongqing, LI Zhihua, LI Huajia, WANG Xuetao, DONG Ling, HUANG Qiaolian.
Analysis of Fungal Diversity of Different Commercial Brands of Pixian Broad Bean Paste Using PCR-DGGE Method
[J]. FOOD SCIENCE, 2017, 38(2): 104-108.
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