16 results on '"Cui, Zhenkun"'
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2. Ultrasound-assisted blue light killing Vibrio parahaemolyticus to improve salmon preservation
3. Co-production of chondroitin sulfate and peptide from liquefied chicken sternal cartilage by hot-pressure
4. A Symmetric Pyrylium Based Fluorescence Probe for Sensing H2s in Environmental Water Samples, Food Samples, and Living Cells
5. Ferrous sulfate efficiently kills Vibrio parahaemolyticus and protects salmon sashimi from its contamination
6. Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus)
7. Optimization of ultrasonic-assisted extraction of polysaccharide from fig leaves and its antioxidant activity
8. Application of sous vide cooking to aquatic food products: a review
9. Preparation and characterization of an oridonin and γ-cyclodextrin complex
10. Recent advances in non-thermal disinfection technologies in the food industry
11. Advantages and challenges of sous vide cooking
12. Changes in the volatile components of squid ( illex argentinus ) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry
13. TRENDS OF PROCESSED PRODUCTS OF SQUID
14. Experimental and analytical performance evaluation of steel beam to concrete-encased composite column with unsymmetrical steel section joints
15. Cyclical Behavior of Concrete-Encased Composite Frame Joints with High Strength Concrete
16. The Effect of Okara on the Qualities of Noodle and Steamed Bread
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