食盐对煮制肉汤状态差异化的形成机制研究
序号 | 标题 | 类型 | 作者 |
---|---|---|---|
1 | Characterization of protein changes and development of flavor components induced by thermal modulation during the cooking of chicken meat | 期刊论文 | Chao-Zhi Zhu;Wei Tian;Ling-Xia Sun;Yan-Xia Liu;Miao-Yun Li;Gai-Ming Zhao |
2 | Utilization of i-TRAQ technology to determine protein modifications in pork soup in response to addition of salt | 期刊论文 | Chao-Zhi Zhu;Gai-Ming Zhao;Wen-Ming Cui;Shan-Shan Li;Xiao-Ling Yu;Qiu-Hui Zhang |
3 | 离子强度对煮制前后猪肉胶原蛋白乳化特性的影响 | 期刊论文 | 祝超智;李珊珊;崔文明;赵改名;李佳麒;银峰;焦阳阳;唐颖达 |
4 | 煮制过程中食盐引起肉汤成分含量变化的研究 | 期刊论文 | 诸琼妞;祝超智;赵改名;张秋会;崔文明 |
5 | Application of a pressure-transform tumbling assisted curing technique for improving the tenderness of restructured pork chops | 期刊论文 | Chao-Zhi Zhu;Feng Yin;Wei Tian;Yao-Di Zhu;Li-Jun Zhao;Gai-Ming Zhao |