[1] |
Wang Guoqing, Wang Zongyi, Cheng Mingjie, Zhai Mengting, Ma Mengmeng, Huang Manqing.
Determination of 30 Polycyclic Aromatic Hydrocarbons in Edible Vegetable Oils by Freeze Defatting Combined with Gas Chromatography-Tandem Mass Spectrometry
[J]. FOOD SCIENCE, 2018, 39(8): 282-287.
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[2] |
LI Xuepeng, LIU Cikun, FAN Daming, WANG Jinxiang, YI Shumin, LI Jianrong, LI Tingting, LI Yujin, MOU Weili, SHEN Lin, HUANG Jianlian.
Effect of Superfine Plaice Bone Paste on Gel Properties of Nemipterus virgatus Surimi
[J]. FOOD SCIENCE, 2018, 39(23): 22-28.
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[3] |
LI Xuepeng, ZHOU Mingyan, LI Cong, ZHU Wenhui, YI Shumin, LI Jianrong, LI Yujin, ZHAO Wei, XU Jiayi, JIAO Xueqing.
Changes in Structural Properties of Myofibrillarlar Proteins during the Processing of Fish Bone Paste
[J]. FOOD SCIENCE, 2017, 38(7): 77-81.
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[4] |
FAN San-hong, WANG Xiang-shuai, FENG Yu-wei,MA Li-zhen.
Effects of Adding Fish-Bone Paste on the Quality of Canned Fish Mayonnaise
[J]. FOOD SCIENCE, 2014, 35(5): 124-128.
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[5] |
SUN Zhi-gao,JIANG Guo-ling,ZHANG Meng-meng,SUN Ying,GUO Li-qiong.
Optimization of Microwave-Assisted Extraction of β-Cryptoxanthin from Satsuma Mandarin Peel by Quadratic Orthogonal Rotation Design
[J]. FOOD SCIENCE, 2013, 34(8): 16-20.
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[6] |
TANGYi-bao,XIEJing.
Utilization of Citric Acid for the Decalcification of Shrimp Heads or Shells
[J]. FOOD SCIENCE, 2012, 33(10): 6-9.
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[7] |
ZHOU Yan-hua,MA Mei-hu*,CAI Zhao-xia,LI Tao,LI Feng-ling.
Quadratic Orthogonal Rotation Combination Design-based Optimization of Enzymatic Production of Polypeptides from Soluble Eggshell Membrane Protein
[J]. FOOD SCIENCE, 2010, 31(2): 92-97.
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[8] |
TAN Bei-ni,MA Mei-hu*,WEI Tao.
Protease Hydrolysis of Bovine Bone Power
[J]. FOOD SCIENCE, 2010, 31(10): 20-25.
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[9] |
MA Wen-jie1,GUO Yu-rong2,*,WEI Jue3.
Optimization of Water-soluble Apple Polysaccharides Extraction Using Quadratic Orthogonal Rotation Combination Design
[J]. FOOD SCIENCE, 2009, 30(20): 105-108.
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[10] |
ZHANG Gen-Sheng, YANG Chun-Yan, DONG Ji-Sheng, FU Qun.
Study on Extraction Technology of Bone Protein of Pig
[J]. FOOD SCIENCE, 2008, 29(5): 234-237.
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[11] |
WU Bo, CHEN Yun-Zhong, 律Jia-Xue , YANG Zhong-Li, XU Ying.
Study on Optimizing Decalcification Conditions of Fish Scale by RSM
[J]. FOOD SCIENCE, 2008, 29(4): 181-184.
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[12] |
ZHU Ke-Xue, ZHOU Hui-Ming, ZHU Zhen.
Effects of Inactivating Enzyme and Defatting Processings on Physico-chemical and Nutritional Properties of Wheat Germ Protein Isolates
[J]. FOOD SCIENCE, 2008, 29(1): 31-35.
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[13] |
DUAN Rui, ZHANG Jun-Jie, ZHOU Yin-Ling, ZHANG Yan.
The Monitoring of Decalcification Process of Fish Scale by Titration
[J]. FOOD SCIENCE, 2004, 25(12): 162-165.
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[14] |
BU Xue-Fang, 南Qing-Xian, Ren-Fa-Zheng.
Nutrition and Shape of the Bone Paste
[J]. FOOD SCIENCE, 1993, 14(1): 14-18.
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