Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Sumin GAO"'
Autor:
Chuanming HUAN, Hua LI, Hengpeng WANG, Peng WU, Zhicheng XU, Sumin GAO, Anqi XU, Danxuan WU, Huan ZHANG, Xiangren MENG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 245-254 (2024)
In order to clarify the quality differences of existing commercially available stewed pork ball products, this study comprehensively analyzed the quality traits of commercially available stewed pork ball of six different brands (A1-Mouth Edge, A2-Wut
Externí odkaz:
https://doaj.org/article/795b73b739e541b0900ec9331d1efe22
Autor:
Xiangren MENG, Zongzhen LIU, Peng WU, Zhicheng XU, Hengpeng WANG, Ziwu GAO, Danxuan WU, Sumin GAO, Huan ZHANG, Taili ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 104-110 (2023)
To improve the quality of brine goose pre-products, the following treatment groups were set up in the experiment: Tumbling ultrasonic compound marination method (G+C treatment group), tumbling marination method (G treatment group), ultrasonic marinat
Externí odkaz:
https://doaj.org/article/6bf36dbb133d455191845e557362a473
Autor:
Ruoyuan XU, Jiyuan XUE, Min WANG, Xucui ZHAO, Hui SHEN, Sumin GAO, Xiangren MENG, Hengpeng WANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 4, Pp 77-87 (2023)
The study investigated the effects of different heating treatments like conventional stewing, microwave and ultrasonic assisted stewing on the quality characteristics of beef. The moisture content, water holding capacity, shear force, texture propert
Externí odkaz:
https://doaj.org/article/40e8c29d82de444a9d9b239bef435cc9