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Other articles related with "S254.1":
46
JI Xiaotong, NIAN Yiying, XUE Peng, WANG Ling, CUI Yuting, SUN Liming
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GUAN Weiliang, CHEN Dewei
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22
FANG Yida, QIU Xiaoxia, CHANG Siang, LUO Yongkang
Quality Changes of Shrimp (Litopenaeus vannamei) during Chilled and Ice Storage
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1
ZHANG Jingbin, SHEN Song, LUO Yongkang, LIU Huaigao
Processing Properties and Antioxidant Activities of Soft-Shelled Turtle (Trionyx sinensis) Calipash Protein Hydrolysates
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1
GONG Hui, TAO Rui, YANG Zhen, LIU Meng, SHI Zhijia, WANG Shouwei
Thermophysical Properties of Muscles from Different Species of Tuna
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40
YANG Zhen, GONG Hui, LIU Meng, PENG Zhaohui, SHI Zhijia
Freshness Evaluation of Pacific Saury Freshness by Electronic Nose
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10
ZHU Yahui, CAO Wenhong, HAN Linsen, ZHANG Chaohua
Protein Isolation and Characterization of the Adductor Muscle of Chlamys nobilis
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20
WANG Wei, SHAO Junhua, YI Shumin, MA Xingsheng, LI Jianrong
Effect of Adding Sodium Polyacrylate and Gluten Protein on the Quality of Fish Sausage during Refrigerated Storage
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9
DANG Ya-li;HE Hua-ting;WU Yue-guo;WU Xue-qian;ZHAO Zheng-rong
Simultaneous Determination of Oxytetracycline and Microcystin-LR Residues in Freshwater Fish Products
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25
LU Han;CHEN Sun-fu;LUO Yong-kang
Comparison of Major Nutritional Components of Crocodile, Livestock and Poultry Meats
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14
LI Ting，JIANG Xiao-wan，YE Qing，YU Yan，SONG Ru
Activity Improvement of Antibacterial Peptides Derived from Half-fin Anchovy through Maillard Reaction
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5
LI Xue，LUO Yong-kang，LU Yuan-meng，LIU Dong，WU Meng-meng
Functional Properties of Enzymatic Plaice By-product Hydrolysates
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18
GONG Zi-hui，LIN Lin，MENG Chang-wei，YE Ying-wang，JIANG Shao-tong，LU Jian-feng
Optimization of Conditions for Collagen Extraction with Lactic Acid from Channel Catfish （Ictalurus punctatus） Skin
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1
WU Dong-mei;SONG Ru
Effect of Non-enzymatic Thermal Reaction on the Antibacterial Activity and Flavor Characteristic of Half-fin Anchovy Antibacterial Peptides
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82
GUO Yuhua;LI Yujin
Research Pogress of EPA and DHA from Aatic
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21
YAO Lei;SUN Yunyun;LUO Yongkang;SHEN Huixing
Study on the Relation Between Bio-impedance Characteristics and Freshness of Crucian Carp During 4℃ Storage
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26
MENG Yanli;DONG Shiyuan
Preliminarily Research on Antioxidant Activity of Silver Carp Peptides Modified by Maillard Reaction
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15
LIU Lei;HONG Hui;SONG Yongling;SHEN Huixing;LUO Yongkang
Study on Gel Properties of the Composed Surimi at Different Setting Conditions
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79
QU Nan;ZENG Mingyong;DONG Shiyuan
The Effect of Trehalose on the Freezing Preservation of Frozen Tilapia Surimi and Protein
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14
YOU Juan;ZHANG Jia;LUO Yongkang;SHEN Huixing
Preparation of Silver Carp Myofibrillar Protein-oligoisomaltose and Its Function Evaluation
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9
PAN Jinfeng;SHEN Huixing;SONG Yongling;YOU Juan;LUO Yongkang
A Review of Study on Freezing Denaturation of Fish Protein and Its Cryoprotectants
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74
XIE Chao;WANG Yangguang;DEGN Shanggui
Summarization of Histamine of Aquatic Product Bringing Mechanism and Effect Factors Research
Meat Research 2009 Vol.23 (4): 74-78 [
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79
LIAO Qun;WANG Li;LI Yeguang
Research Progress of Ocean Collagen and Collagen Active Peptides
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11
ZHANG Yan;WANG Shengkai
Research Progress of the Fish Protein Frozen Denaturation and Cryoprotectants
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19
XIE Chao;TAO Li
The Effect of Transglutaminase on the Gel Characters of Freezing Eel Surimi
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305
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45
PAN Jinfeng;LUO Yongkang
The Changes of Physicochemical Properties in Surimi from Silver Carp During Frozen Storage
Meat Research 2008 Vol.22 (9): 45-49 [
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123
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275 KB] (
211
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20
DU Jie et al.
Squid Muscle Structure and its Tenderization
Meat Research 2007 Vol.21 (12): 20-23 [
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1102
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24
LU Jing et al.
Distinguish the Species of the Marine Products
Meat Research 2007 Vol.21 (12): 24-27 [
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141
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219
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35
Chen Xia
Effect of Brominated Phenol on Penaeus's Seafood flavor
Meat Research 2007 Vol.21 (8): 35-37 [
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128
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257 KB] (
324
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23
Wu Dan;Kang Huaibin;Xiao Feng
Research Progress of Fishskin Collagen
Meat Research 2007 Vol.21 (6): 23-25 [
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609
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