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Search Results - "陆剑锋"
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臭鲈鱼发酵工艺优化及其对品质的影响
by
刘松昆
,
李强
,
夏立志
,
姜绍通
,
林琳
,
陆剑锋
Published in
食品安全质量检测学报
(2024)
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梭子蟹的营养品质和加工产品研究进展
by
向俊飞
,
林琳
,
姜绍通
,
陆剑锋
Published in
食品安全质量检测学报
(2022)
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3种改性纤维素对低盐鱼糜-蟹肉混合凝胶品质的影响
by
聂勇涛
,
鲁玉凤
,
杨冰
,
姜绍通
,
林琳
,
陆剑锋
Published in
食品安全质量检测学报
(2023)
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预处理工艺条件对冻干白萝卜脆片品质的影响
by
岳丹华
,
谢媛媛
,
朱雅情
,
朱娇娇
,
姜绍通
,
陆剑锋
,
林琳
Published in
食品安全质量检测学报
(2023)
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低盐蟹糊加工技术及其货架期研究
by
向俊飞
,
聂勇涛
,
叶韬
,
林琳
,
姜绍通
,
陆剑锋
Published in
食品安全质量检测学报
(2022)
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鮰鱼肉冷藏过程中新鲜度变化
by
杨冰
,
王舒瀚
,
许瑞红
,
杨立
,
姜绍通
,
陆剑锋
,
林琳
Published in
食品安全质量检测学报
(2022)
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不同热加工处理方式对中华绒螯蟹原肌球蛋白的消化稳定性和致敏性的影响
by
程华峰
,
王福田
,
朱亚军
,
姜绍通
,
林琳
,
陆剑锋
Published in
食品安全质量检测学报
(2020)
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熟制小龙虾冷冻贮藏期间的品质变化研究
by
郑静静
,
林琳
,
张艳凌
,
陆剑锋
,
姜绍通
Published in
食品安全质量检测学报
(2020)
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3D打印建模联合骨水泥成形微创治疗塌陷Sanders Ⅲ型跟骨骨折
by
孟令杰
,
钱辉
,
盛晓磊
,
陆剑锋
,
黄建平
,
祁连港
,
刘宗宝
Published in
中国组织工程研究
(2021)
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4种烹制方式下青蟹肝胰腺感官品质比较
by
聂勇涛
,
王福田
,
杨冰
,
鲁玉凤
,
姜绍通
,
林琳
,
陆剑锋
Published in
食品安全质量检测学报
(2021)
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不同解冻方式对早熟蟹蟹肉理化性质及挥发性风味物质的影响
by
葛孟甜
,
李肖婵
,
林琳
,
姜绍通
,
陆剑锋
Published in
食品安全质量检测学报
(2019)
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红耳龟蛋和中华花龟蛋营养成分分析
by
张君
,
陆剑锋
,
欧阳霞
,
乔丹
,
刘甜甜
,
胡庆涛
,
桂源
,
苏时萍
,
万全
Published in
南方农业学报
(2020)
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添加圆苞车前子壳粉的鲢鱼糜凝胶工艺优化及其凝胶特性
by
朱亚军
,
叶韬
,
王云
,
林琳
,
陆剑锋
Published in
水产学报
(01.07.2021)
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不同处理条件下鲢鱼糜凝胶水分状态和微观结构的特征
by
叶韬
,
戴慧敏
,
林琳
,
姜绍通
,
陆剑锋
Published in
南方水产科学
(01.04.2019)
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白鲢鱼鳔营养成分分析与评价
by
汪安利
,
祖晋锋
,
时文强
,
谭枨凤
,
李香兰
,
陆剑锋
,
林琳
Published in
食品安全质量检测学报
(2019)
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结冷胶和超高压对鱼糜凝胶性质的影响
by
陆剑锋
邵明栓 林琳 叶应旺 陈从贵 姜绍通
Published in
农业工程学报
(2011)
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亚洲玉米螟幼虫血细胞对外源体的包囊
by
陆剑锋
,
胡建
,
陈学新
,
朱湘雄
,
符文俊
Published in
浙江大学学报(农业与生命科学版)
(2007)
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亚洲玉米螟幼虫血细胞对外源体的包囊(英文)
by
陆剑锋
胡建 陈学新 朱湘雄 符文俊
Published in
Zhejiang daxue xue bao. Journal of Zhejiang University. Agriculture and life sciences. Nong ye yu sheng ming ke xue ban
(2007)
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3种亲水胶对磷酸化鱼糜/蟹肉混合凝胶品质的影响
by
朱亚军
,
叶韬
,
鲁玉凤
,
夏立志
,
刘松昆
,
卢曜昆
,
姜绍通
,
林琳
,
陆剑锋
Published in
食品科学
(25.08.2023)
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鲜活和死后小龙虾的冷藏特性比较
by
张艳凌
,
向俊飞
,
朱亚军
,
桑燕菲
,
姜绍通
,
陆剑锋
,
林琳
Published in
食品科学
(15.01.2022)
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