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Mar. 2021

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Science and Technology of Food Industry > 2021 > 42(7): .

cover[J]. Science and Technology of Food Industry, 2021, 42(7).

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cover[J]. Science and Technology of Food Industry, 2021, 42(7).

Citation:

cover[J]. Science and Technology of Food Industry, 2021, 42(7).

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[1]	LU Xin, ZHANG Lixia, SUN Qiang, YOU Jing, HUANG Jinian. Effects of Ingredients Composition on Meat Flavor Prepared with High Temperature Sesame Cake Protein Hydrolysate[J]. Science and Technology of Food Industry, 2024, 45(14): 50-61. DOI: 10.13386/j.issn1002-0306.2023080220
[2]	Zhuoqi DONG, Zhao ZHANG, Shuiyan JIANG, Fengjun XIAO, Yanyang WU, Aihua LOU. Analysis of Flavor Substances in Longtian Zha Meat[J]. Science and Technology of Food Industry, 2023, 44(13): 264-271. DOI: 10.13386/j.issn1002-0306.2022050373
[3]	JI Huai-fei, LI Ye, ZHANG Di-ya, HE Xiao-qian, TANG Hao-bo, SU Xiu-rong. Effects of Maillard Reaction on the Volatile Compounds and Free Amino Acids of Tuna Red Meat Hydrolysate[J]. Science and Technology of Food Industry, 2020, 41(4): 205-210. DOI: 10.13386/j.issn1002-0306.2020.04.035
[4]	Study on the preparation of meat flavor precursors using enzymatic hydrolysis of mechanically sliced Tilapia residue protein[J]. Science and Technology of Food Industry, 2013, (01): 175-179. DOI: 10.13386/j.issn1002-0306.2013.01.036
[5]	Application of fuzzy comprehensive evaluation to sensory quality analysis of meat favour aroma[J]. Science and Technology of Food Industry, 2012, (22): 155-158. DOI: 10.13386/j.issn1002-0306.2012.22.050

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