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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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[2] |
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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[3] |
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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[4] |
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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[5] |
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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[6] |
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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[7] |
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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[8] |
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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[9] |
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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[10] |
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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[11] |
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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[12] |
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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[13] |
Sheng-Ming ZHAO Ming-Ming ZHU Zhengrong Wang Hong-Ju He.
Decontamination effects of whole broiler carcasses surface by atomization spraying treatments with different organic acids
[J]. FOOD SCIENCE, 0, (): 0-0.
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[14] |
ZHAO Shengming, LI Ningning, YIN Shuai, MA Xiaotong, KANG Zhuangli, ZHU Mingming, WANG Zhengrong, HE Hongju, MA Hanjun.
Decontamination Effect of Atomization Spraying with Different Organic Acids on Broiler Carcass Surface
[J]. FOOD SCIENCE, 2019, 40(9): 54-60.
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[15] |
Zheng-Gang WANG.
Correlation Analysis between Electrical Impedance and Quality of Mutton during Ice-temperature Storage
[J]. FOOD SCIENCE, 0, (): 0-0.
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