| [1] | ZHANG Haojing, XU Zhengang, LI Yongxian, CHEN Tiange, HE Tianyi, XU Min, TUO Xiaojun, LIU Lei, ZHAO Xihong. Effect of Degree of Milling on the Cooking Properties and Edible Quality of the Sea Rice[J]. Science and Technology of Food Industry, 2024, 45(23): 104-110. DOI: 10.13386/j.issn1002-0306.2023120044 |
| [2] | LU Huiqin, HUANG Yuyu, REN Xiaopu, NIU Xiyue, LAN Daoliang, WANG Yuqi, WANG Linlin. Effects of Curing Time on the Edible Quality and Oxidation Characteristics of Complex Low-sodium Yak Meat[J]. Science and Technology of Food Industry, 2024, 45(15): 76-84. DOI: 10.13386/j.issn1002-0306.2023080191 |
| [3] | ZHANG Bei, LU Tian, LEI Qing, ZHANG Xue, DAO Xiaofang, WANG Linlin, KALBINUR Kadir, CHEN Yu. Comparison of the Effects of Different Edible Fungi on Edible Quality of Yak Meat Balls During Storage[J]. Science and Technology of Food Industry, 2023, 44(16): 367-376. DOI: 10.13386/j.issn1002-0306.2022090203 |
| [4] | HE Qi, DONG Yi, DENG Sha, XIANG Yan, HE Peijun, HE Qiang. Effects of NaCl on Edible Quality of Salted Rabbit Meat[J]. Science and Technology of Food Industry, 2022, 43(15): 115-122. DOI: 10.13386/j.issn1002-0306.2021110065 |
| [5] | ZHANG Ling-wen, WANG Xue-fei, JV Xing, JI Hong-fang, WANG Fang, WANG Hua, MA Han-jun. Effect of Glutenin-Gliadin Ratio on the Edible Quality of Crusts from Deep-Fried Battered Pork Slices[J]. Science and Technology of Food Industry, 2020, 41(9): 14-19. DOI: 10.13386/j.issn1002-0306.2020.09.003 |
| [6] | SHEN Ming-cong, ZHOU Ming-yang, SUN Yang-ying, TANG Xiao, PAN Dao-dong, CAO Jin-xuan. Effects of Different Heating Methods on Edible Quality of Salted Goose[J]. Science and Technology of Food Industry, 2019, 40(11): 63-69,78. DOI: 10.13386/j.issn1002-0306.2019.11.012 |
| [7] | WANG Xiao-ping, LEI Ji, TANG Shi, LU Yu-shuang, WANG Zu-wen. Improving the edible quality of the bran by yeast fermentation[J]. Science and Technology of Food Industry, 2016, (10): 231-235. DOI: 10.13386/j.issn1002-0306.2016.10.038 |
| [8] | LI Ming- juan, YOU Xiang-rong, ZHANG Ya-yuan, LIAO Fen, SUN Jian, QIN Gang, WEI Ping, LI Zhi-chun, YANG Mei, XIE Xiao-qiang. Effects of the sugarcane leaves biochar powder on the sensory quality and texture characteristics of biscuits[J]. Science and Technology of Food Industry, 2016, (05): 98-103. DOI: 10.13386/j.issn1002-0306.2016.05.011 |
| [9] | LI Zhen-zi, YANG Ju-tian, SONG Qiao, ZANG Rong-xin. Edible quality of Lanzhou fat-tailed sheep in different gender and anatomical regions[J]. Science and Technology of Food Industry, 2014, (17): 354-357. DOI: 10.13386/j.issn1002-0306.2014.17.071 |
| [10] | ZHANG Ling-wen, JI Hong-fang, YANG Ming-duo, MA Han-jun, ZHANG Fan. Effect of rice flour on edible quality of crusts from deep-fat-fried battered food[J]. Science and Technology of Food Industry, 2014, (09): 87-90. DOI: 10.13386/j.issn1002-0306.2014.09.009 |
DownLoad: