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Search Results - 扬州大学旅游烹饪学院,江苏 扬州 225127
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6款市售狮子头的品质及风味分析
by
还传明
,
李华
,
王恒鹏
,
吴鹏
,
许志诚
,
高苏敏
,
徐安琪
,
吴丹璇
,
张桓
,
孟祥忍
Published in
食品工业科技
(01.05.2024)
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不同腌制方式对盐水鹅生坯保水性及蛋白质氧化的影响
by
张桓
,
许志诚
,
张兆丽
,
还传明
,
高东辉
,
苏畅
,
孟祥忍
Published in
食品工业科技
(01.02.2024)
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基于熵权法、灰色关联度法和低场核磁共振检测的苹果品质评价
by
沈海军
,
徐子昂
,
王文琪
,
宇庭
,
曹仲文
Published in
食品工业科技
(2024)
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基于感官剖面分析法、熵权法和灰色关联度法的扬州兰花干品质评价
by
谢成城
,
陈佳敏
,
曹仲文
Published in
食品与机械
(2022)
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牛肉低温蒸煮过程中挥发性风味成分及其前体物动态变化
by
崔伟
,
孟祥忍
,
高子武
,
马音睿
Published in
食品与机械
(2022)
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超声波辅助煮制对畜禽肉制品品质影响研究进展
by
刘薇
,
赵赵
,
朱文政
,
沙文轩
,
章海风
,
周晓燕
Published in
食品工业科技
(01.04.2023)
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主成分分析法构建循环卤煮牛肉挥发性风味强度评价模型
by
孟祥忍
,
高子武
,
王恒鹏
,
屠明亮
,
吴丹璇
,
高苏敏
,
刘宗振
Published in
食品与机械
(2022)
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添加不同酒对红烧肉水分迁移及食用品质的影响
by
朱文政
,
张一凡
,
沙文轩
,
王秋玉
,
沈东强
,
刘薇
,
徐艳
,
周晓燕
Published in
食品工业科技
(01.12.2021)
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基于Fisher判别分析对苹果新鲜度的识别研究
by
沈海军
,
张汤磊
,
许振兴
,
宇庭
,
曹仲文
Published in
食品工业科技
(2023)
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响应面法优化植物基巧克力慕斯制备工艺
by
叶凌波
,
朱星桐
,
解莉
,
吕新河
,
吕慧
,
焦锐
,
朱云龙
Published in
食品工业科技
(01.08.2023)
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荞麦面条复合预制粉组配参数优化及其应用
by
赵敏
,
杨保卫
,
胡舰
,
王荣兰
Published in
食品与机械
(2022)
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不同腌制方式对扬州盐水鹅预制品品质的影响
by
孟祥忍
,
刘宗振
,
吴鹏
,
许志诚
,
王恒鹏
,
高子武
,
吴丹璇
,
高苏敏
,
张桓
,
张泰立
Published in
食品工业科技
(01.05.2023)
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花色苷在不同环境因素和食品基质中的降解规律
by
赵文鹏
,
赵昌玉
,
单洪雁
,
许慧卿
,
李松南
,
王君
Published in
轻工学报
(2023)
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不同热处理方式对牛肉嫩度和挥发性风味物质的影响
by
徐若瑗
,
薛纪元
,
王敏
,
赵徐萃
,
沈晖
,
高苏敏
,
孟祥忍
,
王恒鹏
Published in
食品工业科技
(2023)
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芝麻蛋白Ses i 3的重组表达及致敏性鉴定
by
姜松松
,
王涛
,
汤鑫磊
,
李倩
,
黄雨彤
,
虞丹丹
,
孟祥忍
Published in
食品科学
(2023)
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酸法和酶法提取对中华草龟皮胶原蛋白结构和理化特性的影响
by
虞丹丹
,
魏文志
,
关利
,
陈文卓
,
曹晖
Published in
食品工业科技
(2025)
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高校烹饪工艺实验室安全现状分析与对策
by
王国田
,
唐建华
,
李江
Published in
实验室研究与探索
(2019)
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花生致敏性评估方法及食品加工对其致敏性影响的研究进展
by
陈款
,
王涛
,
李倩
,
姜松松
Published in
食品与机械
(01.08.2023)
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基于模糊数学感官和响应面法研制豆渣麻花及品质分析
by
刘赵
,
顾佳丽
,
钱程
,
施林懿
,
曹仲文
Published in
食品工业科技
(2022)
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不同干燥方式下调理猪肉干品质变化及其机制
by
王恒鹏
,
王引兰
,
姜松松
,
徐双意
,
王继盼
,
高子武
,
吴丹璇
,
孟祥忍
Published in
农业工程学报
(15.12.2021)
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