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1
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Effects of Different Starch Types on Gel Properties of Unrinsed Clarias gariepinus Surimi
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2020 Vol.34(4):27-33
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BAO Jiatong, NING Yunxia, YANG Qiyue, LIANG Liya, LI Ling, WANG Yang, MA Lizhen |
[Abstract]
(119)
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(8535)
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2
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Status Quo, Problems and Future Prospects of Prepared Dishes
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2022 Vol.36(9):37-42
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WANG Wei, ZHANG Rui, ZHANG Jiamin, WU Zhoulin |
[Abstract]
(944)
[HTML 0 KB][PDF 1670 KB]
(2931)
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3
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Functionality of Food Protein
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2010 Vol.24(5):62-71
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WANG Panpan |
[Abstract]
(111)
[HTML 0 KB][PDF 3455 KB]
(2176)
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4
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Protein Functionality in Food Systems
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2009 Vol.23(6):71-77
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WANG Panpan |
[Abstract]
(132)
[HTML 0 KB][PDF 230 KB]
(2147)
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5
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Microorganisms and Meat Spoilage
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2008 Vol.22(9):41-44
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LI Xiaobo |
[Abstract]
(103)
[HTML 0 KB][PDF 282 KB]
(2130)
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6
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Maillard Reaction and Food Flavour
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2006 Vol.20(5):26-28
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Wang Xiao-hua;Zhao Bao-cui;Yang Xing-zhang;Hu Xiao-jing;Lei Xue-feng |
[Abstract]
(110)
[HTML 0 KB][PDF 90 KB]
(1899)
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7
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Formation Mechanism, Detection and Control of Biogenic Amines in Traditional Fermented Meat Products
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2013 Vol.27(6):39-43
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WANG Yong-li;LI Feng;CHEN Xiao;LI Liang-hao;ZHANG Jian-hao |
[Abstract]
(106)
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(1400)
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8
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The Factor of Affect Muscle Tenderness and the Usual Methods of Tenderization
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2009 Vol.23(5):16-20
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LI Xiaobo |
[Abstract]
(112)
[HTML 0 KB][PDF 442 KB]
(1302)
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9
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Meats Preservation(XV) Biofilm Formation and Control in Food Industry
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2009 Vol.23(5):59-66
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Sun Jing;Dong Sainan |
[Abstract]
(98)
[HTML 0 KB][PDF 860 KB]
(1287)
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10
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The Development and Status Of Chicken Products
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2009 Vol.23(8):72-75
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ZHANG Ying;BAI Jie;ZHANG Haifeng |
[Abstract]
(124)
[HTML 0 KB][PDF 830 KB]
(1261)
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11
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Progress towards Sodium Chloride Reduction in Meat Products
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2014 Vol.28(6):22-26
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WU Hai-zhou;ZHANG Ying-yang;TANG Jing;YU Xiang;LI Liang-hao;WANG Jian;ZHANG Jian-hao |
[Abstract]
(209)
[HTML 0 KB][PDF 1175 KB]
(1259)
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12
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Thickening and Gelling Agents for Food Processing(VI) Sodium Carboxymethyl Cellulose
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2010 Vol.24(3):66-68
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DIAO Jingjing |
[Abstract]
(103)
[HTML 0 KB][PDF 2544 KB]
(1236)
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13
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Research Progress of Ocean Collagen and Collagen Active Peptides
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2009 Vol.23(4):79-84
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LIAO Qun;WANG Li;LI Yeguang |
[Abstract]
(100)
[HTML 0 KB][PDF 179 KB]
(1174)
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14
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Comparison of Major Nutritional Components of Crocodile, Livestock and Poultry Meats
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2012 Vol.26(7):25-28
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LU Han;CHEN Sun-fu;LUO Yong-kang |
[Abstract]
(169)
[HTML 0 KB][PDF 389 KB]
(1167)
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15
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Microorganisms and Meat Spoilage
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2001 Vol.15(1):32-35
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Sun Chengfeng Dai Ruitong Chen Bin Qu Fuchun |
[Abstract]
(109)
[HTML 0 KB][PDF 215 KB]
(1120)
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16
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Effect of Addition of Hydrolysates Derived from Surimi Processing Byproducts on Quality Changes of Silver Carp (Hypophthalmichthys molitrix) Surimi after Multiple Freeze-Thaw Cycles
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2019 Vol.33(10):1-7
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ZHANG Longteng, HONG Hui, LUO Yongkang, HONG Xiaohui, YE Weijian |
[Abstract]
(279)
[HTML 0 KB][PDF 2730 KB]
(1067)
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17
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Effects of Various Thawing Methods on the Quality Characteristics of Frozen Meat: A Review
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2014 Vol.28(8):24-29
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ZHANG Ke, GUAN Zhi-qiang,LI Min, WU Yang-yang, LI Peng-peng |
[Abstract]
(115)
[HTML 0 KB][PDF 1414 KB]
(1045)
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18
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Comparative Analysis of Nutrient Composition in Crocodile Meat and Other Meats
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2022 Vol.36(3):7-13
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YANG Chunxue, KONG Fanhua, OUYANG Jun, YU Zhilin, YANG Chunbo, CUI Chenxi, BAI Shasha, CUI Yajuan |
[Abstract]
(223)
[HTML 0 KB][PDF 1832 KB]
(1044)
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19
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The Myofibril Fragmentation Index and Its Relationship to Meat Tenderness
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2007 Vol.21(5):13-16
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Zheng Haibo |
[Abstract]
(167)
[HTML 0 KB][PDF 389 KB]
(1024)
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20
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Meats Preservation(XV) The Water Activity of Meat Products
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2009 Vol.23(5):67-70
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WENG Hangping;Mark.XU |
[Abstract]
(102)
[HTML 0 KB][PDF 691 KB]
(1021)
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21
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Fish Storage and Preservation:A Review
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2014 Vol.28(12):28-32
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QIN Na;SONG Yongling;LUO Yongkang |
[Abstract]
(129)
[HTML 0 KB][PDF 1132 KB]
(1012)
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22
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Stability of Oxygenation and Antioxidant of Oil
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2003 Vol.17(3):18-20
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[Abstract]
(118)
[HTML 0 KB][PDF 110 KB]
(995)
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23
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The Application of Electronic Nose and Electronic Tongue in Food Detection
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2010 Vol.24(12):61-67
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GAO Ruiping;LIU Hui |
[Abstract]
(97)
[HTML 0 KB][PDF 3028 KB]
(989)
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24
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The Influence and Application of Maillard Reaction in Food Processing
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2010 Vol.24(10):15-19
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YU Pengwei |
[Abstract]
(185)
[HTML 0 KB][PDF 2632 KB]
(985)
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25
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Research Progress on Food Freezing and Thawing Technology
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2008 Vol.22(7):76-80
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Wen Jing;Liang Xian-ju |
[Abstract]
(160)
[HTML 0 KB][PDF 383 KB]
(977)
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26
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Methods of Meat Freshness Detection
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2011 Vol.25(1):46-49
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JIANG Lishi |
[Abstract]
(120)
[HTML 0 KB][PDF 2521 KB]
(968)
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27
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Functional Properties and Application of Food Flavors and Fragrances in Food Industry
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2010 Vol.24(9):65-68
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SUN Lingxia;ZHAO Gaiming;GAO Xiaoping |
[Abstract]
(112)
[HTML 0 KB][PDF 3023 KB]
(960)
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28
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The Effect of Nitrite in Processing of Cured Meat and the Progress of Its Substitute
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2010 Vol.24(5):32-36
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CHEN Yao;LIU Chengguo;LUO Yang;WANG Dongdong |
[Abstract]
(107)
[HTML 0 KB][PDF 2660 KB]
(956)
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