Showing 1 - 18 results of 18 for search 'Jinxuan CAO', query time: 0.03s
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Green Processing Technology of Meat and Meat Products by Changyu Zhou, Jinxuan Cao
Published 2023-06-01
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Flavor Formation and Quality Maintenance in Meat Processing by Ying Wang, Yani Luo, Jinxuan Cao
Published 2023-10-01
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Editorial: Insights into the role of microorganisms on food quality and food safety by Jinxuan Cao, Ying Wang, Changyu Zhou, Fang Geng
Published 2023-07-01
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Liposomes as Delivery System for Applications in Meat Products by Li Huang, Wendi Teng, Jinxuan Cao, Jinpeng Wang
Published 2022-09-01
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Effects of W/O Nanoemulsion on Improving the Color Tone of Beijing Roast Duck by Wendi Teng, Xinshuo Yao, Jingyi Li, Jinpeng Wang, Jinxuan Cao
Published 2023-02-01
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The Influence of Comminuting Methods on the Structure, Morphology, and Calcium Release of Chicken Bones by Ying Wang, Tao Feng, Qiang Xia, Changyu Zhou, Jinxuan Cao
Published 2022-05-01
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Charactering the spoilage mechanism of “three sticks” of Jinhua ham by Changyu Zhou, Guang Zhan, Daodong Pan, Guanghong Zhou, Ying Wang, Jun He, Jinxuan Cao
Published 2022-09-01
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Effects of Lactic Acid Bacteria Fermentation on Calcium Release and Metabolites in Chicken Bone Paste by Ming WANG, Qiang XIA, Yangying SUN, Jun HE, Daodong PAN, Jinxuan CAO, Changyu ZHOU
Published 2024-03-01
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Underlying formation mechanisms of ultrasound-assisted brined porcine meat: The role of physicochemical modification, myofiber fragmentation and histological organization by Guofeng Jin, Yuanyi Liu, Yan Zhang, Chengliang Li, Lichao He, Yuemei Zhang, Ying Wang, Jinxuan Cao
Published 2023-03-01
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Combining thermosonication microstress and pineapple peel extract addition to achieve quality and post-acidification control in yogurt fermentation by Xiaohui Zhang, Yuanrong Zheng, Changyu Zhou, Jinxuan Cao, Yifeng Zhang, Zhen Wu, Daodong Pan, Zhendong Cai, Qiang Xia
Published 2024-05-01
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