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ZHOU Ya-Jun.
Fermentation characteristics of fermented Hill-Black swine jerky
[J]. , 0, (): 0-0.
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[2] |
ZHAO Gaiming, JIAO Yangyang, ZHU Chaozhi, LI Jiaqi, LI Shanshan, YIN Feng, ZHANG Wenhua.
Effect of Fermentation Time on Quality and Protein Conformation of Semi-dried Fermented Beef Jerky
[J]. FOOD SCIENCE, 2021, 42(20): 45-51.
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[3] |
Yin Feng.
Effect of fermentation time on quality and Protein conformation of semi-dry fermented Beef jerky
[J]. FOOD SCIENCE, 0, (): 0-0.
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[4] |
Chen JI.
Effect of HIF-1 on the content of energy metabolites and meat color in early aging period of Tan sheep meat
[J]. FOOD SCIENCE, 0, (): 0-0.
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[5] |
ZHOU Ya-Jun.
Analysis of fermentation characteristics and flavor quality of fermented beef jerky
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[6] |
LI Qiao, MA Jibing, YU Qunli, HAN Ling.
Effect of NO on AMPK Activity, Glycolysis and Water-holding Capacity in Beef during Postmortem Aging
[J]. FOOD SCIENCE, 2021, 42(12): 17-23.
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[7] |
.
Effects of NO on AMPK activity, glycolysis and water holding capacity of post-mortem beef during maturation
[J]. FOOD SCIENCE, 0, (): 0-0.
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[8] |
LU Xiao, DONG Pengcheng, ZHANG Yimin, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHU Lixian, LUO Xin.
Effect of Superchilled Storage on Water-holding Capacity of Beef Muscle
[J]. FOOD SCIENCE, 2021, 42(7): 253-259.
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[9] |
ZHOU Ya-Jun.
Effects of Three Amino Acids on Quality and N-nitrosamine Formation of Western-style Smoked sausage
[J]. , 0, (): 0-0.
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[10] |
ZHAO Gaiming, YIN Feng, ZHU Chaozhi, JIAO Yangyang, LI Shanshan, LI Jiaqi, WANG Ke, ZHU Yuankui.
Effect of Tumbling on the Quality of Beef Brined Ham
[J]. FOOD SCIENCE, 2020, 41(15): 72-78.
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[11] |
TAN Zixuan, BAI Xue, LUO Fan, GUO Qiong, LIU Xinyu, RAN Li, GAO Yanhua, .
Effects of Different Feeding Systems on Rumen Microflora and Muscle Quality of Yaks
[J]. FOOD SCIENCE, 2020, 41(15): 79-87.
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[12] |
CUI Wenbin, SONG Yanyan, LI Minghua, ZHANG Li, YU Qunli, HAN Ling, WEI Jinmei, GUO Zhaobin.
Effect of Metmyoglobin Oxidation on Biochemical Characteristics of Myofibrillar Protein in Yak Meat
[J]. FOOD SCIENCE, 2020, 41(12): 77-83.
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[13] |
MING Dandan, ZHANG Yimin, DONG Pengcheng, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, LUO Xin, LI Hang, MA Wenjian, ZHU Lixian.
Recent Progress in Studies of Factors Influencing Beef Color and Technologies for Controlling It
[J]. FOOD SCIENCE, 2020, 41(1): 284-291.
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[14] |
CHEN Xue, LUO Xin, ZHU Lixian, DONG Pengcheng, HANG Mingshan, HAO Jiangang, ZHANG Yimin.
A Review of the Application of Superchilling on Beef and Mutton
[J]. FOOD SCIENCE, 2019, 40(7): 314-319.
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[15] |
HUANG Mingkun, SHI Zhenqiang, LI Zhicheng, XIA Xiaodong, SUN Yanwen.
Effects of Composite Biological Preservatives Containing Antimicrobial Peptides Derived from Casein on the Shelf-Life of Chilled Beef
[J]. FOOD SCIENCE, 2018, 39(23): 212-220.
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