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期刊名称

food chemistry-x(1)

关键词

meat batters; pre-rigor meat; post-rigor meat; gel properties; electronic sense(1)

作者

Li, Shaobo AND Zhang, Dequan AND Xiang, Can AND Ge, Yue AND Liu, Huan AND Zheng, Xiaochun AND Chen, Li AND Wang, Zhenyu AND Chen, Li AND Wang, Zhenyu(0)

机构

chinese acad agr sci, inst food sci & technol, 1 nong da south rd, beijing 100193, peoples r china(1)
chinese acad agr sci, inst food sci & technol, key lab agro prod proc, minist agr, beijing 100193, peoples r china(1)

年份

2023(1)

科研产出

条件:

资源类型: 外文期刊

作者:Li, Shaobo(精确检索)

作者:Zhang, Dequan(精确检索)

作者:Xiang, Can(精确检索)

作者:Ge, Yue(精确检索)

作者:Liu, Huan(精确检索)

作者:Zheng, Xiaochun(精确检索)

作者:Chen, Li(精确检索)

作者:Wang, Zhenyu(精确检索)

作者:Chen, Li(精确检索)

作者:Wang, Zhenyu(精确检索)

排序方式：

1Insights into the gel and electronic sense characteristics of meat batters made from Funiu white goat and Oula sheep meat in different rigor states

作者： Li, Shaobo; Zhang, Dequan; Xiang, Can; Ge, Yue; Liu, Huan; Zheng, Xiaochun; Chen, Li; Wang, Zhenyu; Chen, Li; Wang, Zhenyu; SCI

机构： Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agro Prod Proc, Minist Agr, Beijing 100193, Peoples R China; Chinese Acad Agr Sci, Inst Food Sci & Technol, 1 Nong Da South Rd, Beijing 100193, Peoples R China;

来源：FOOD CHEMISTRY-X

关键词： Meat batters; Pre-rigor meat; Post-rigor meat; Gel properties; Electronic sense

年份：2023