10 results on '"LIU Yongle"'
Search Results
2. Effects of acetic acid and citric acid on quality properties of ground pork during storage and subsequent commercial sterilization
3. Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages
4. Changes of proteins and amino acids in soymilk during lactic acid fermentation and subsequent storage
5. Effects of sodium bicarbonate and sodium phosphates on the formation of advanced glycation end-products in minced pork during cold storage
6. Cryoprotective effects of silver carp muscle hydrolysate on frozen dough subjected to multiple freeze–thaw cycles and their underlying mechanisms
7. Effects of sodium chloride and cold storage on the amounts of glyoxal, methylglyoxal in raw and cooked white meat of grass carp (Ctenopharyngodon idellus)
8. Effects of acetic acid, ethanol, and sodium chloride on the formation of Nε-carboxymethyllysine, Nε-carboxyethyllysine and their precursors in commercially sterilized pork
9. Textural properties of firm tofu as affected by calcium coagulants
10. Effects of acetic acid and citric acid on quality properties of ground pork during storage and subsequent commercial sterilization
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.