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中文期刊(546167)
外文期刊(2)
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期刊名称

journal of the science of food and agriculture(1)
lwt-food science and technology(1)

关键词

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作者

Li, Chao AND Wang, Daoying AND Xu, Weimin AND Li, Chao AND Gao, Feng AND Zhou, Guanghong(0)

机构

nanjing agr univ, coll anim sci & technol, nanjing 210095, jiangsu, peoples r china(2)
jiangsu acad agr sci, inst agr prod proc, nanjing 210014, jiangsu, peoples r china(1)
jiangsu acad agr sci, inst agr prod proc, nanjing 210014, peoples r china(1)

年份

2013(2)

科研产出

条件:

资源类型: 外文期刊

作者:Li, Chao(精确检索)

作者:Wang, Daoying(精确检索)

作者:Xu, Weimin(精确检索)

作者:Li, Chao(精确检索)

作者:Gao, Feng(精确检索)

作者:Zhou, Guanghong(精确检索)

排序方式：

1Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle

作者： Li, Chao; Wang, Daoying; Xu, Weimin; Li, Chao; Gao, Feng; Zhou, Guanghong; SCI

机构： Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China; Nanjing Agr Univ, Coll Anim Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China;

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Tenderness Protein solubility Microstructure Duck Cooking

年份：2013

2Effects of different cooking regimes on the microstructure and tenderness of duck breast muscle

作者： Li, Chao; Gao, Feng; Zhou, Guanghong; Wang, Daoying; Dong, Han; Xu, Weimin; Zhang, Muhan; SCI

机构： Nanjing Agr Univ, Coll Anim Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China; Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Jiangsu, Peoples R China;

来源：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

关键词： duck breast muscle staged cooking tenderness sarcomere length

年份：2013