[1] |
Yuan-Hong ZHANG Dong Huafa Zeng XiaoFang.
Effect of electrical stunning on slaughter stress and the meat quality of pigeons
[J]. , 0, (): 0-0.
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[2] |
Geng-Han YANG Yu Han Xing-Lian Xu.
Effect of gelatin on the 3D printing forming stability of chicken meat paste
[J]. FOOD SCIENCE, 0, (): 0-0.
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[3] |
YANG Genghan, HAN Yu, TAO Yang, ZHU Xiaoyu, XU Xinglian.
Effect of Gelatin on the 3D Printing Forming Stability of Chicken Meat Paste
[J]. FOOD SCIENCE, 2022, 43(12): 51-50.
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[4] |
YANG Genghan, HUANG Mingyuan, XU Xinglian.
Food 3D Printing Technology and Its Application in Meat Processing: A Review
[J]. FOOD SCIENCE, 2021, 42(21): 308-314.
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[5] |
LI Ningning, LI Zhao, ZHAO Shengming, MA Hanjun, ZHANG Wenzhen, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju.
Effect of Nostoc commune on Gelation and Rheological Properties of Chicken Breast Meat Batters
[J]. FOOD SCIENCE, 2021, 42(2): 53-59.
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[6] |
马俪珍 MA Li-zhen yuanyuan chen.
Effect of fat ratio in raw meat on safety quality during processing of bacon
[J]. , 0, (): 0-0.
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[7] |
PENG Zeyu, ZHU Mingming, SUN Hongdong, HE Hongju, WANG Zhengrong, ZHAO Shengming, KANG Zhuangli, MA Hanjun.
Recent Advances in New Meat Thawing Technologies and Their Effects on Protein Properties
[J]. FOOD SCIENCE, 2020, 41(19): 303-310.
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[8] |
Ming-Ming ZHU Hong-Ju He Zhengrong Wang Sheng-Ming ZHAO.
Advances in New Thawing Technology for Meat and Its Effects on Protein Oxidation, Conformation, Aggregation Properties
[J]. , 0, (): 0-0.
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[9] |
WANG Fangfang, ZHANG Yimin, LUO Xin, LIANG Rongrong, MAO Yanwei.
Recent Advances in Effect of Freezing and Thawing on Meat Quality and Development of New Technologies
[J]. FOOD SCIENCE, 2020, 41(11): 295-302.
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[10] |
YUAN Yue, ZHAO Yongqiang, YANG Xianqing, LI Laihao, WU Yanyan, WEI Ya, CEN Jianwei.
Cryoprotective Mechanism of Epigallocatechin Gallate on Frozen Nile Tilapia (Orechromis niloticus) Surimi
[J]. FOOD SCIENCE, 2019, 40(24): 79-85.
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[11] |
ZHU Mingming, PENG Zeyu, LU Sen, MA Changming, HE Hongju, WANG Zhengrong, MA Hanjun, KANG Zhuangli, ZHAO Shengming.
Effect of High-Humidity Thawing under Different Temperatures on Physicochemical Characteristics and Protein Properties of Frozen Pork
[J]. FOOD SCIENCE, 2019, 40(17): 127-133.
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[12] |
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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[13] |
Xin LUO Liang Rong-Rong.
Research progress of bacteria reducing technology applied in beef cattle abattoir
[J]. FOOD SCIENCE, 0, (): 0-0.
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[14] |
peng-cheng DONG Liang Rong-Rong Xin LUO.
Molecular Typing of Salmonella Species Isolated from Beef Processing Abattoirs with Pulse Field Gel Electrophoresis Analysis
[J]. FOOD SCIENCE, 0, (): 0-0.
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[15] |
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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