Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Chengjiang Liu"'
Autor:
Binbin LI, Yuhui LI, Zhanxia LIU, Hongbin WU, Wenting JIA, Hui YANG, Chengjiang LIU, Jungang WANG, Xinwen JIN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 170-179 (2023)
To study the application potential of Lactobacillus plantarum in mixed fermentation and its influence on volatile flavor of jujube wine, this study used Lactobacillus plantarum and Saccharomyces cerevisiae to mix and ferment jujube wine at different
Externí odkaz:
https://doaj.org/article/b4d7ea727e7e4983ace5bf7e1365cb56
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 300-309 (2022)
In order to explore the quality status of tomato stewed beef brisket dishes of different brands on the market, five brands of tomato stewed beef brisket dishes were selected to determine the color, texture, shear force, electronic nose, electronic to
Externí odkaz:
https://doaj.org/article/d33bd5e356354bf4b5a539b30e84d7c6
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 13, Pp 445-454 (2022)
Bone is the main by-product of animal after slaughtering and is rich in collagen. First, the preparation of bone collagen, involved pretreatment of bone raw materials, extraction, isolation and purification of bone collagen, are introduced. Then its
Externí odkaz:
https://doaj.org/article/0390b68928ca44aba693fe3284033c8e
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 8, Pp 117-123 (2022)
In order to improve the quality of dried beef products, the impact of protease-producing lactic acid bacteria on the degradation of beef protein was clarified. Three lactic acid bacteria (LAB) strains with high protease-producing ability were inocula
Externí odkaz:
https://doaj.org/article/5a7ffae9599749129eed7d3618fde830