11 results on '"Li, Hongjun"'
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2. Effect of staphylococci fermentation and their synergistic Lactobacillus on the physicochemical characteristics and nonvolatile metabolites of Chinese bacon
3. Effects of NaCl substitutes on physicochemical properties of salted pork
4. Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures
5. Does protein oxidation affect proteolysis in low sodium Chinese traditional bacon processing?
6. Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage
7. Rabbit meat production and processing in China
8. Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork
9. Development and application of a method for the analysis of two trichothecenes: Deoxynivalenol and T-2 toxin in meat in China by HPLC–MS/MS
10. Effect of high-pressure treatment on the fatty acid composition of intramuscular lipid in pork
11. Antioxidant effect of Cassia essential oil on deep-fried beef during the frying process
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