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  • Search Results - 国家猪肉加工技术研发专业中心,河南新乡 453003
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冷等离子体处理的面筋蛋白对鸡肉糜凝胶品质特性的影响

by 韩西平, 计红芳, 张莹, 李丹丹, 张令文, 马汉军
Published in 食品工业科技 (01.03.2024)

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低频磁场辅助冻结时间对猪肉理化特性、水分迁移及流变特性的影响

by 李慧杰, 宗家星, 胡燕燕, 赵圣明, 王慧, 朱明明, 马汉军
Published in 食品科学 (15.07.2024)

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