[1] |
BIAN NengFei, SUN DongLei, GONG JiaLi, WANG Xing, XING XingHua, JIN XiaHong, WANG XiaoJun.
Evaluation of Edible Quality of Roasted Peanuts and Indexes Screening
[J]. Scientia Agricultura Sinica, 2022, 55(4): 641-652.
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[2] |
SU YuanYuan,ZHANG DeQuan,GU MingHui,ZHANG ChunJuan,LI ShaoBo,ZHENG XiaoChun,CHEN Li.
Characterization of Chilled Mutton by ATP from Different Sources
[J]. Scientia Agricultura Sinica, 2022, 55(19): 3841-3853.
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[3] |
Yue GE,DeQuan ZHANG,ShaoBo LI,Li CHEN,XiaoChun ZHENG,Ce LIANG,TongJing YAN,JinHuo LI,ZhenYu WANG.
Eating Quality Evaluation of Lamb in Different Postmortem Phases Based on Consumers’ Sensory Preferences
[J]. Scientia Agricultura Sinica, 2022, 55(18): 3640-3651.
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[4] |
YAN TongJing,ZHANG DeQuan,LI Xin,LIU Huan,FANG Fei,LIU ShanShan,WANG Su,HOU ChengLi.
Effects of Very Fast Chilling on Flavor Quality in Chilled Lamb
[J]. Scientia Agricultura Sinica, 2022, 55(15): 3029-3041.
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[5] |
HOU ChengLi,HUANG CaiYan,ZHENG XiaoChun,LIU WeiHua,YANG Qi,ZHANG DeQuan.
Changes of Antioxidant Activity and Its Possible Mechanism in Tan Sheep Meat in Different Postmortem Time
[J]. Scientia Agricultura Sinica, 2021, 54(23): 5110-5124.
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[6] |
WANG Qian,LI Zheng,ZHAO ShanShan,QIE MengJie,ZHANG JiuKai,WANG MingLin,GUO Jun,ZHAO Yan.
Application of Stable Isotope Technology in the Origin Traceability of Sheep
[J]. Scientia Agricultura Sinica, 2021, 54(2): 392-399.
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[7] |
GU MingHui,YANG ZeSha,MA Ping,GE XinYu,LIU YongFeng.
Application of Ultrasound-Assisted Thawing in the Role of Maintaining Physicochemical Properties and Reducing Protein Loss in Mutton During Multiple Freeze-Thaw Cycles
[J]. Scientia Agricultura Sinica, 2021, 54(18): 3970-3983.
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[8] |
GU MingHui,LIU YongFeng,SHEN Qian,QIAO ChunYan.
Improving Quality and Delaying Oxidation in Goat Meat Refrigeration by Polyphenols from Thinned Young Kiwifruit
[J]. Scientia Agricultura Sinica, 2020, 53(8): 1643-1654.
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[9] |
CHEN Li-juan, LI Xin, LI Zheng, LI Pei-di, LI Zhong-wen, ZHANG De-quan.
Protein Phosphorylation on the Function of Myofibrillar Proteins in Mutton Muscle
[J]. Scientia Agricultura Sinica, 2016, 49(7): 1360-1370.
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[10] |
DU Man-ting, LI Xin, LI Zheng, GAO Xing, ZHANG Cai-xia, ZHANG De-quan.
Analysis and Comparison of Calpain in Mutton with Different Levels of Tenderness
[J]. Scientia Agricultura Sinica, 2016, 49(17): 3425-3432.
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[11] |
LIU Gong-ming, SUN Jing-xin, XU Xing-lian, HUANG Ming, LI Peng.
Detection of Endpoint Temperature of Pork, Beef and Mutton by Differential Scanning Calorimetry
[J]. Scientia Agricultura Sinica, 2015, 48(6): 1186-1194.
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[12] |
LIU Jin-Kai-1, 2 , GAO Yuan-1, WANG Zhen-Yu-1, CHEN Li-1, ZHANG De-Quan-1, AI Qi-Jun-2.
Effect of Oxidized Sheep Bone Oil on Volatile Flavor Compounds of Mutton Flavor Seasoning
[J]. Scientia Agricultura Sinica, 2014, 47(4): 749-758.
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[13] |
NI Na-12, WANG Zhen-Yu-1, HAN Zhi-Hui-3, HE Fan-1, PAN Han-1, MU Guo-Feng-1, ZHANG De-Quan-1.
Effect of pH on Heat-Induced Gel of Myofibrillar Protein from Lamb M. longissimus dorsi Muscle
[J]. Scientia Agricultura Sinica, 2013, 46(17): 3680-3687.
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[14] |
PAN Han, WANG Zhen-Yu, GUO Hai-Tao, NI Na, CHEN Li, ZHANG De-Quan.
Potential Sources of β-Carbolines Harman and Norharman in Braised Sauce Meat
[J]. Scientia Agricultura Sinica, 2013, 46(14): 3003-3009.
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[15] |
HE Wei-Ling, ZHANG Chi, YANG Jing, HUANG Ming, YANG Jun.
A Quick Multiplex PCR Method for the Identification of Four Meat Ingredients in Food Products
[J]. Scientia Agricultura Sinica, 2012, 45(9): 1873-1880.
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