[1] |
WANG Yang, WANG Wenhang.
A Review of the Mechanism of the Association between Intramuscular Connective Tissue and Meat Tenderness and Related Meat Tenderization Technologies
[J]. FOOD SCIENCE, 2021, 42(11): 332-340.
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[2] |
LI Mingjia, WANG Deng, ZENG Xiaoshan, BAI Qianlan, SUN Yaojie.
Food Safety Tracing Technology Based on Block Chain
[J]. FOOD SCIENCE, 2019, 40(3): 279-285.
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[3] |
LI Jiajie, REN Yanan, WANG Yanjun, MA Wanzhen.
Study on the Construction of the Food Safety Traceability System in China
[J]. FOOD SCIENCE, 2018, 39(5): 278-283.
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[4] |
ZHANG Xun, ZHANG Lixia, LU Xin, ZHANG Yingnan, GAO Wenchao.
Formulation Optimization of Extruded Sesame-Based Food Products Using Mixture Design and Fuzzy Evaluation
[J]. FOOD SCIENCE, 2018, 39(4): 248-253.
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[5] |
WANG Xingyu, YANG Jielin, SONG Qing, XI Zhudong, LI Xiang, DING Zhuoping, PAN Liangwen.
GS1 System in the Traceability of Non-Genetically Modified Rice Products
[J]. FOOD SCIENCE, 2015, 36(21): 33-36.
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[6] |
WANG Lijian1, SUN Chengming1,*, CHEN Yingying1, TIAN Ting2, LIU Tao1.
A Review on Application of Agricultural Product Quality Traceability System in China
[J]. FOOD SCIENCE, 2015, 36(11): 267-271.
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[7] |
LI Jia-jie, WANG Ning, CUI Yan-yan, WANG Zhi-gang.
Suggestions on Performance Evaluation of Food Traceability System Based on US Pilot Project Reports
[J]. FOOD SCIENCE, 2014, 35(8): 17-22.
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[8] |
GAO Li-jiao, LIU Jia-lin, CHENG Shang*, CAO Lan, DAI Rong-guo, LIANG Ming-rong, LUO Wen-hua, XIE Hua-dong, WANG Rui-sheng, REN Qin, JI Cong-hui.
Sensory Evaluation and Threshold Determination of Honey Based on Fuzzy Comprehensive Judgment
[J]. FOOD SCIENCE, 2014, 35(22): 190-193.
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[9] |
LI Rong1, YI Xin2, MA Li1, XING Ya-ge1, RAO Yu1, CHE Zhen-ming1,*.
Application of Fuzzy Evaluation and Response Surface Methodology for the Formulation of Walnut Paste Nutritious Breakfast
[J]. FOOD SCIENCE, 2014, 35(16): 267-272.
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[10] |
GAO Jian1,WU Lin-hai2,*,XU Ling-ling1.
Designing of Post-Olympic Food Supply Chain Traceability Framework
[J]. FOOD SCIENCE, 2010, 31(21): 400-404.
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[11] |
LU Shun-yi1,ZHANG Xiao-shuan1,*,ZHANG Jian2,ZHANG Hu1.
An FTA/FMECA-based Traceability Method for Hazard Identification in Meat Foods
[J]. FOOD SCIENCE, 2010, 31(17): 115-119.
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[12] |
WANG Rui-bin,MA Ya-jun.
Determination of Cadmium Content in Meat Foodstuffs by EDTA Decrement Titration
[J]. FOOD SCIENCE, 2009, 30(16 ): 266-268.
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[13] |
SUI Wen, TANG Xiao-Chun.
Study on Traceability System of Livestock Products for the 2008 Olympic Games
[J]. FOOD SCIENCE, 2008, 29(8): 697-699.
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[14] |
LIU Chun-Feng, ZHENG Fei-Yun, LI Yong-Xian, LI Qi, DONG Jian-Jun, GU Guo-Xian.
Comprehensive Fuzzy Evaluation on Beer Tasting
[J]. FOOD SCIENCE, 2008, 29(4): 138-142.
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[15] |
ZHANG Jian, LIU Li-Xin, ZHANG Xiao-Shuan, FU Ze-Tian.
Optimization Analysis of Process Flow in Meat Food Traceability System
[J]. FOOD SCIENCE, 2008, 29(2): 451-455.
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