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[期刊论文] 作者：ZHU Xue-shen XU Xing-lian MIN,
来源：农业科学学报：英文版 年份：2012
Pale, soft, exudative-like (PSE-like) broiler muscle is a growing problem for meat industry all over the world. However, limited studies have been made to asses...
Occurrence and Characterization of Pale, Soft, Exudative-Like Broiler Muscle Commercially Produced i
[期刊论文] 作者：ZHU Xue-shen,XU Xing-lian,MIN,
来源：城市道桥与防洪 年份：2012
该文从挂篮荷载计算、施工流程、支座及临时固结施工、挂篮安装及试验、合拢段施工、模板制作安装、钢筋安装、混凝土的浇筑及养生、测量监控等方面人手,介绍了S226海滨大桥...
Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage D
[期刊论文] 作者：WANG Peng XU Xing-lian ZHOU Gu,
来源：中国农业科学：英文版 年份：2009
This paper was designed to verify the influence of phosphate on water-holding capacity (WHC) and texture of emulsiontype sausage prepared with pre-rigor meat,ag...
Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage D
[期刊论文] 作者：WANG Peng,XU Xing-lian,ZHOU Gu,
来源：中国农业科学（英文版） 年份：2004
...
Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage D
[期刊论文] 作者：WANG Peng,XU Xing-lian,ZHOU Gu,
来源：城市道桥与防洪 年份：2009
该文从挂篮荷载计算、施工流程、支座及临时固结施工、挂篮安装及试验、合拢段施工、模板制作安装、钢筋安装、混凝土的浇筑及养生、测量监控等方面人手,介绍了S226海滨大桥...
[期刊论文] 作者：康怀彬,肖枫,XU Xing-lian,
来源：食品科学 年份：2004
对真空包装后的烧鸡采用低温(85℃、30min;90℃、30min;95℃、30min)和微波(900W、2min)两种方式进行二次杀菌处理,结果表明,低温水浴杀菌效果明显优于微波杀菌.低温水浴杀菌...
Isolation and Identification of Flavor Peptides from Puffer Fish (Takifugu obscurus) Muscle using an
[会议论文] 作者：Zhang Mei-xiu,Wang Xi-chang,Liu Yuan,Xu Xing-lian,Zhou Guang-hong,
来源：2013全国食用香精香料新技术开发与应用交流研讨会 年份：2013
To clarify the key flavor peptides that account for the cooked taste of puffer fish, this study was performed to examine flavor peptides extracted from the...
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