Volume 39 Issue 7

Mar. 2018

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[1]	XU Yi, BAI Yuwu, ZHAO Yuying, YANG Chao, DENG Shanggui, GAO Yuanpei. Quality Changes of Large Yellow Croaker Meat with Different Cooked Degrees during Frozen Storage and Reheating Process[J]. Science and Technology of Food Industry, 2025, 46(6): 138-146. DOI: 10.13386/j.issn1002-0306.2024040459
[2]	WU Sifen, TU Zongcai, GUO Debin, HU Xinyan, LI Jinlin, LUO Yiyong, HU Mingming. Changes in Quality of Sauced Duck Necks during Cold Storage and Its Correlation with Microbial Community[J]. Science and Technology of Food Industry, 2024, 45(16): 319-327. DOI: 10.13386/j.issn1002-0306.2023100227
[3]	GE Zhiqin, CHEN Zhe, YU Dawei, XIA Wenshui, XU Yanshun. Quality Changes of Pre-fried Fish during Frozen and Reheating Process[J]. Science and Technology of Food Industry, 2024, 45(4): 267-272. DOI: 10.13386/j.issn1002-0306.2023040031
[4]	WANG Zhengyun, LI Ting, LIU Zixiao, YUAN Zhi, JIANG Huiliang, ZHAN Yueping. Quality Changes of Grass Carp Visceral Fish Oil under Different Storage Temperatures[J]. Science and Technology of Food Industry, 2023, 44(1): 362-368. DOI: 10.13386/j.issn1002-0306.2022040031
[5]	ZHANG Jingjing, WANG Yan, LIU Xiaoxiao, WU Fuxiang, PAN Jianzhong, HU Fangdi. Quality Change of Flaxseed Oil during Frying Process[J]. Science and Technology of Food Industry, 2022, 43(16): 50-58. DOI: 10.13386/j.issn1002-0306.2021110150
[6]	HUANG Yechuan, WANG Yang, GOU Xingneng, PENG Chunlei, ZHANG Xicai. The Quality Changes of Two Fermented Sausages under Different Storage Temperatures and the Establishment of Prediction Models for Their Shelf Life[J]. Science and Technology of Food Industry, 2022, 43(7): 343-351. DOI: 10.13386/j.issn1002-0306.2021070158
[7]	ZHANG Li, MA Ji-bing, WANG Yan, DONG Chao, CUI Wen-bing, YU Qun-li, HAN Ling. Quality change during processing of dried yak meat in pastoral areas of Gansu[J]. Science and Technology of Food Industry, 2017, (21): 1-6. DOI: 10.13386/j.issn1002-0306.2017.21.001
[8]	WEI Yi-nong, JIA Min, ZHANG Tao, XUE Yong, XUE Chang-hu, LI Zhao-jie, WANG Yu-ming. Quality changes and optimization of different abalones during heat processing[J]. Science and Technology of Food Industry, 2017, (15): 181-184. DOI: 10.13386/j.issn1002-0306.2017.15.034
[9]	DONG Yi-wei, GUO Quan-you, LI Bao-guo, JIANG Chao-jun, GU Tian-sheng. Identification of dominated spoilage organisms and quality changes in lightly salted Mylopharyngodon piceus during processing and storage[J]. Science and Technology of Food Industry, 2015, (23): 306-310. DOI: 10.13386/j.issn1002-0306.2015.23.055
[10]	XU Hui-wen, XIE Jing, TANG Yuan-rui, CHEN Yu-zhou, ZHANG Ning, LI Nian-wen, PAN Wen-long. Study on the permeability of salt and quality change of tuna by the brine solution immersion freezing[J]. Science and Technology of Food Industry, 2014, (12): 349-353. DOI: 10.13386/j.issn1002-0306.2014.12.068

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