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期刊名称

saudi journal of biological sciences(1)

关键词

ham; tenderloin; vacuum freeze-dry; processing; optimization(1)

作者

Ma, Yan AND Zhang, Qi AND Wu, Xingzhuang AND Giovanni, Vigna AND Meng, Xianjun(0)

机构

liaoning acad agr sci, ctr expt teaching, shenyang 110161, liaoning, peoples r china(1)
shenyang agr univ, coll food, shenyang 110161, liaoning, peoples r china(1)
shenyang normal univ, ctr expt teaching, shenyang 110034, liaoning, peoples r china(1)
univ florence, coll food, i-50100 florence, italy(1)

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年份

2018(1)

科研产出

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资源类型: 外文期刊

作者:Ma, Yan(精确检索)

作者:Zhang, Qi(精确检索)

作者:Wu, Xingzhuang(精确检索)

作者:Giovanni, Vigna(精确检索)

作者:Meng, Xianjun(精确检索)

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1Key composition optimization of meat processed protein source by vacuum freeze-drying technology

作者： Ma, Yan; Zhang, Qi; Wu, Xingzhuang; Giovanni, Vigna; Meng, Xianjun; SCI

机构： Shenyang Normal Univ, Ctr Expt Teaching, Shenyang 110034, Liaoning, Peoples R China; Liaoning Acad Agr Sci, Ctr Expt Teaching, Shenyang 110161, Liaoning, Peoples R China; Univ Florence, Coll Food, I-50100 Florence, Italy; Shenyang Agr Univ, Coll Food, Shenyang 110161, Liaoning, Peoples R China;

来源：SAUDI JOURNAL OF BIOLOGICAL SCIENCES

关键词： Ham; Tenderloin; Vacuum freeze-dry; Processing; Optimization

年份：2018