| [1] |
DU Qingpu, ZHAO Ying, WANG Ruihong, CHI Yujie.
Effects of Different Thawing Methods on the Functional Properties, Physicochemical Properties and Protein Structures of Frozen Egg Yolks
[J]. FOOD SCIENCE, 2021, 42(11): 8-16.
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| [2] |
WANG Xuesong, XIE Jing.
Effects of Different Thawing Methods on the Quality of Frozen Horse Mackerel
[J]. FOOD SCIENCE, 2020, 41(23): 137-143.
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| [3] |
TAN Mingtang, XIE Jing, WANG Jinfeng.
Effects of Different Thawing Methods on Quality of Squid
[J]. FOOD SCIENCE, 2019, 40(13): 94-101.
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| [4] |
ZHANG Zhong, MA Chaoling, DING Ruojun, BI Yang, WANG Yi, WEI Yongbo.
Effects of Different Thawing Methods on Fruit Quality and Antioxidant Compound Contents of ‘Ruan’er’ Pear
[J]. FOOD SCIENCE, 2018, 39(3): 236-244.
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| [5] |
ZHU Wenhui, HUAN Haizhen, BU Ying, XU Yongxia, LI Jianrong, LI Xuepeng, SONG Qiang, MA Yongjun.
Effect of Different Thawing Methods on Water Holding Capacity and Protein Oxidation in Dosidicus gigas
[J]. FOOD SCIENCE, 2017, 38(11): 6-11.
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| [6] |
GUAN Huanan, HAN Bolin, NAO Amin, WANG Xin, XU Liping, SUN Lu.
Preparation and Characterization of Glucose Oxidase Liposomes
[J]. FOOD SCIENCE, 2016, 37(13): 120-124.
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| [7] |
LIU Huan, CHEN Xue, SONG Liling, CAI Linlin, XIONG Yufei, YUAN Gaofeng, FANG Xubo, CHEN Xiao’e.
Effect of Different Thawing Methods on Freshness and Quality of Scomber japonicus
[J]. FOOD SCIENCE, 2016, 37(10): 259-265.
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| [8] |
YU Li1, HE Zhifei1,2, WANG Zhaoming1, HUANG Han1, XU Mingyue1, WANG Shan1, LI Hongjun1,2,*.
Effect of Different Thawing Methods on Volatile Flavor Compounds of Hyla Rabbit Meat
[J]. FOOD SCIENCE, 2015, 36(22): 95-101.
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| [9] |
YU Li1, HE Zhifei1,2, ENKHMAA Batjargal1, LI Hongjun1,2,*, WANG Zhaoming1, HUANG Han1, XU Mingyue1, WANG Shan1.
Effects of Different Thawing Methods on Quality Characteristics of Hyla Rabbit Meat
[J]. FOOD SCIENCE, 2015, 36(14): 258-264.
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| [10] |
HOU Xiao-rong, MI Hong-bo, MAO Lin-chun*.
Influence of Thawing Methods on Physico-chemical Changes of Chinese Shrimp (Fenneropenaeus chinensis)
[J]. FOOD SCIENCE, 2014, 35(4): 243-247.
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| [11] |
CHANG Hai-jun1, TANG Cui2, TANG Chun-hong1.
Effects of Different Thawing Methods on Pork Quality
[J]. FOOD SCIENCE, 2014, 35(10): 1-5.
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| [12] |
LIU Yan，WANG Xi-chang*，LIU Yuan.
Effect of Thawing Methods on the Quality of Yellowfin Tuna Chunk
[J]. FOOD SCIENCE, 2010, 31(15): 8-12.
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| [13] |
ZHANG Wei-Guang, XIAO Ying-Hui, AN Hong, DI Kai, MA Wen-Hui, LIANG Ji-Hong.
Study on Preparation and Stability of Soybean Lecithin Azithromycin Liposome
[J]. FOOD SCIENCE, 2008, 29(8): 279-282.
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