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Other articles related with "TS254.4":
69
BU Yongshi, XU Huiya, SHI Wenzheng
Progress in Research on the Quality and Safety of Traditional Fermented Fish Products
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94
ZUO Di, MA Changan, LI Bo
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64
LI Xin, WANG Lan, DING Anzi, QIAO Yu, SHI Liu, WU Wenjin, XIONG Guangquan
Changes in Physicochemical Properties and Microstructure of Channel Catfish (Ietalurus punetaus) Fillets Quick Frozen with Liquid Nitrogen or Liquid Ammonia
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25
LIU Shuyan, LI Hailan, LI Pai, WU Di, WU Yuchen, ZU Xiaoyan
Effects of Plasma-Activated Water on Inhibiting Shewanella and Improving the Quality of Micropterus salmoides
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138
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52
ZHOU Mingzhu, XIONG Guangquan, QIAO Yu, WANG Chao, WANG Lan, WU Wenjin, LI Xin, SHI Liu, DING Anzi, LI Cai
Analysis on Flavor Components of Different Edible Parts of Procambarus clarkii
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156
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45
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84
NING Yunxia, YANG Qiyue, BAO Jiatong, WANG Yang, MA Lizhen, LI Ling
Effect of Antioxidants on the Quality of Unrinsed Clarias gariepinus Surimi
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115
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59
LI Peiyu, LIU Yitong, LI Siyuan, ZHANG Jidong, ZHANG Zejun, SHA Kun
Changes in Physicochemical Properties and Volatile Flavor Compounds of Scomberomorus niphonius Surimi during Fermentation
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64
NING Yunxia, BAO Jiatong, YANG Qiyue, WANG Yang, MA Lizhen, LIANG Liya, LI Ling
Effect of Frozen Storage Time of Clarias gariepinus Surimi on the Quality Characteristics of Fish Tofu
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34
SHEN Hui, WU Peng
Effect of Curing Time on Eating Quality and Microstructure of Steamed Saury
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2880 KB] (
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68
ZHOU Mingzhu, XIONG Guangquan, QIAO Yu, LIAO Li, XIANG Yafang, WANG Lan, WU Wenjin, LI Xin, SHI Liu, DING Anzi
Changes and Correlation of Odor and Freshness of Channel Catfish during Cold Storage
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46
LI Yuxin, CAO Zhixiang, ZHU Yingchun, YAN Yuwen, GUO Yan, LI Weiwei
Process Optimization for Manufacture of Prepared Mutton Patties
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248
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65
XIANG Yafang, XIONG Guangquan, QIAO Yu, WANG Lan, WU Wenjin, DING Anzi, LI Xin, SHI Liu, LU Sufang, LI Cai
Effect of Acidic Electrolyzed Water on Microbial Composition and Quality of Largemouth Bass Fillet during Storage at 4 ℃
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80
DU Jie, YU Yong, DAI Hongjie, MA Liang, ZHANG Yuhao
Effect of Ozone Combined with Chlorine Dioxide Treatment on Shelf Life and Quality of Grass Carp Fish Cake
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86
BIAN Huan, WU Yinghui, YAN Zheng, ZHU Yongzhi, WANG Daoying, XU Weimin
In?uence of Non-Phosphate Water Retaining Agents on Texture Characteristics of Quick-Frozen Crucian Carp
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51
XUE Shan
Formulation Optimization of Fish Balls Added with Tomato Pomace for Improved Overall Texture Quality as Determined by Dimension Reduction Analysis
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43
FENG Yu, DENG Mengqi, CHEN Zhiqi, Mahebale·KUWANGNUXI, Batuer·ABULIKEMU
Optimization of Cooking Process for Fish Head Broth by Response Surface Methodology
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63
CHANG Yani, MA Lizhen, YANG Mei, WU Chenyan, YU Bin, LI Ling
Effects of Different Freezing Methods on Myofibrillar Proteins from Prepared Fish Products during Storage
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76
CHEN Shengjun, YANG Shaoling, LIU Xianjin, LI Laihao, YANG Xianqing, HUANG Hui
Recent Progress in Comprehensive Processing and Utilization of Abalone and Its Byproducts
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1
GUO Xiaodong, Lü Hao, LIU Ru, LIU Youming, XIONG Shanbai
Effect of Depuration Treatment before Processing on the Flesh Quality of Blunt Snout Bream (Megalobrama amblycephala)
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106
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1
WU Peng, REN Yunxia, ZHANG Kunsheng, CHEN Jinyu
Effect of Trehalose on the Functionalities of Phosphorylated Myofibrillar Protein from Mantis Shrimp (Oratosquilla oratoria)
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29
XIONG Fengjiao, MA Lizhen, WANG Yang
Optimization of Nitrosation Inhibitors for Blocking N-nitrosodimethylamine Formation Based on Quadratic Regression Orthogonal Design
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429
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39
LI Yan, FANG Yida, LUO Yongkang, Lü Yuanmeng
Effect of Ice Coating on the Quality of Frozen Shrimp (Litopenaeus vannamei)
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52
WU Chenyan, WANG Xiaoyan, WANG Yang, MA Lizhen
Quality Change of Cooked Spicy Crayfish during Refrigerated and Frozen Storage
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1
XIONG Fengjiao, MA Lizhen, WANG Yang
Effect of Types and Proportions of Added Fat on the Quality Characteristics of Fish Tofu
Meat Research 2018 Vol.32 (3): 1-6 [
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122
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2354 KB] (
334
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1
LIU Shucheng, DONG Andi, LUO Shuai, CHEN Yali, LIU Yuan, LIU Mengna, JI Hongwu, GAO Jing, MAO Weijie, DENG Chujin, HAO Jiming
Effect of Dense Phase Carbon Dioxide on Micromorphology of Myosin from Litopenaeus vannamei Muscle
Meat Research 2018 Vol.32 (2): 1-7 [
Abstract
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187
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1 KB] [
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3632 KB] (
331
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15
ZHOU Yang, XU Wei, CHEN Jiwang, SUN Wei, XU Chuanwen
Effect of Wheat and Potato Starches on the Quality of Fish Balls
Meat Research 2018 Vol.32 (2): 15-19 [
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208
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1957 KB] (
514
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18
MENG Xiaohua
Optimization of the Formulation of Natural Preservative Mixtures for Fresh Tilapia Fillets
Meat Research 2017 Vol.31 (8): 18-22 [
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139
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2121 KB] (
266
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13
XIONG Fengjiao, WANG Yang, MA Lizhen, WANG Kaili, FAN Xiaopan, YANG Mei, ZHANG Bonan, JIAO Xuechao
Dynamic Changes of N-Nitrosamine Content during Processing of Fish Tofu
Meat Research 2017 Vol.31 (6): 13-18 [
Abstract
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159
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1 KB] [
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1688 KB] (
435
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40
WANG Xiaolong, MA Huawei, TAN Rijian, LU Yan, YAN Feng, CHEN Junfei, MO Naijing, HUANG Qixi
Rapid Detection of the Freshness of Jiangping Shrimp by Electronic Nose, Principal Component Analysis and Linear Regression Fitting Model
Meat Research 2017 Vol.31 (6): 40-44 [
Abstract
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165
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1 KB] [
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1811 KB] (
314
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12
LIU Meng, QU Chao, SHI Zhijia, GONG Hui, YANG Zhen, TAO Rui
Effect of Different Modified Atmospheres in Preserving the Quality of Tuna during Thawing and Subsequent Storage
Meat Research 2017 Vol.31 (3): 12-17 [
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185
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1 KB] [
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2291 KB] (
255
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