| [1] |
WANG Jiayi, WANG Qian, DING Wu.
Application of Sorbic Acid Nanoparticles in Improving the Quality and Shelf-Life of Chilled Pork
[J]. FOOD SCIENCE, 2018, 39(9): 202-206.
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| [2] |
RUAN Shiyan, PENG Xinyan, ZHANG Shurong, YU Xuejuan, YU Haiyang, YANG Binqiang, ZHANG Cuiyun.
Effects of Whey Antioxidant Peptides on Functional Properties and Quality of Myofibrillar Protein from Refrigerated Pork Patties
[J]. FOOD SCIENCE, 2017, 38(21): 265-271.
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| [3] |
WANG Kai, YE Keping, BAI Hongwu, ZHOU Guanghong.
Quantitative Exposure Assessment of Listeria monocytogenes in Chilled Pork
[J]. FOOD SCIENCE, 2016, 37(11): 79-83.
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| [4] |
HAO Jiaomin, YANG Wenping, ZHANG Qi, LI Hongyu, YANG Zhenping, ZHU Yingchun.
Preservative Effects of Different Concentrations of Oat Polyphenols on Chilled Pork
[J]. FOOD SCIENCE, 2016, 37(10): 278-282.
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| [5] |
CHENG Li.
Hazards, Detection and Control of Microbial Contamination in Fresh Vegetables
[J]. FOOD SCIENCE, 2015, 36(23): 347-352.
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| [6] |
CHEN Xue, SHI Aimin, LIU Hongzhi, LIU Li, WANG Qiang.
Recent Progress in Research on Trans Fatty Acids in Vegetable Oils
[J]. FOOD SCIENCE, 2015, 36(21): 291-296.
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| [7] |
LIU Wenying1, TIAN Hanyou1, ZOU Hao1, QIAO Xiaoling1,*, LI Jiapeng1, CHEN Wenhua1, ZHANG Ruimei1, GUO Jian2.
Equipment Design and Validation for Rapid Identification of Heterogeneous Chilled Pork
[J]. FOOD SCIENCE, 2015, 36(2): 184-187.
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| [8] |
ZHAO Li-jun, XIE Jing*, QIAO Li-jun.
Targeted Screening of Specific Spoilage Organisms in Chilled Pork
[J]. FOOD SCIENCE, 2014, 35(9): 174-180.
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| [9] |
WANG Xiao-ying1,2, LIU Chang-jiao1,2, DUAN Lian-hai3, HUO Yan4.
Application of Dandelion Flavonoids Extract in Coatings for Quality Preservation of Chilled Pork
[J]. FOOD SCIENCE, 2014, 35(6): 214-218.
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| [10] |
WANG Hai-mei, DONG Qing-li*, LIU Qing, HU Meng-han, YAO Yuan.
Cross-Contamination of Aeromonas spp. from Chilled Pork to Brassica chinensis under Different Food-Handling Scenarios
[J]. FOOD SCIENCE, 2014, 35(21): 196-200.
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| [11] |
DONG Qing-li, WANG Xin, WANG Hai-mei, LU Ran-ran.
Uncertainty and Variability of Quantitative Exposure Assessment of Aeromonas spp. in Chilled Pork
[J]. FOOD SCIENCE, 2014, 35(15): 21-24.
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| [12] |
NIU Hui-min，LI Miao-yun*，ZHAO Gai-ming，ZHANG Qiu-hui，TIAN Wei，HUANG Xian-qing， LIU Yan-xia，ZHANG Jian-wei，GAO Xiao-ping，SUN Ling-xia.
Comparison of Kinetics Models for Pseudomonas Growth in Chilled Pork at Low Temperature
[J]. FOOD SCIENCE, 2013, 34(5): 142-146.
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| [13] |
XING Xin-tao，LEI Tian-tian，SUN Jing-xin，FENG Ting，LIN Ping.
Effect of Coating on Quality Change of Chilled Pork during Storage
[J]. FOOD SCIENCE, 2013, 34(22): 298-302.
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| [14] |
NI Ping，JI Wen-ying，HUANG Jie-jie，ZHOU Yang，WANG Zhi-geng，FU Rui-yan*.
Isolation, Identification and Spoilage Capability of Brochothrix thermosphacta Isolated from Chilled Pork
[J]. FOOD SCIENCE, 2013, 34(21): 140-144.
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| [15] |
CHEN Chang-xiu.
Effect of MAP with Helium Mixtures on Preservation of Chilled Pork
[J]. FOOD SCIENCE, 2013, 34(20): 323-328.
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