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[会议论文] 作者:XueyanTang;LimeiShi;JieChen;YoulingXiong;,
来源:第十四届世界食品科技大会 年份:2008
Negative consumer perceptions on synthetic food additives have resulted in an increasing industry drive for natural food ingredients,and this shift in marke...
A cross-layer design approach on spectrum allocation and resource scheduling in cognitive PMP networ
[期刊论文] 作者:JieCHEN,Min-jianZHAO,QiaoZHOU,Shi-juLI,
来源:黑龙江科技学院学报 年份:2008
为探究吕家坨井田地质构造格局,根据钻孔勘探资料,采用分形理论和趋势面分析方法,研究了井田7...
[期刊论文] 作者:Chen-yangJIANG,ChunGUI,Ai-naHE,Xin-yangHU,JieCHEN,YunJIANG,Jian-anWANG,
来源:黑龙江科技学院学报 年份:2008
为探究吕家坨井田地质构造格局,根据钻孔勘探资料,采用分形理论和趋势面分析方法,研究了井田7...
[会议论文] 作者:YuCheng[1]YoulingL.Xiong[2]JieChen[2]XueyanTang[2]ZhivongHe[2],
来源:第十四届世界食品科技大会 年份:2008
Abatraet:Potato protein is a byproduct of the potato starch industry,used generally as an animal feed ingredient.However,potato protein has a relatively hig...
RHEOLOGICAL AND MICROSTRUCTURAL PROPERTEIS OF MYOFIBRILLAR PROTEINPREEMULSIFIED LIPID COMPOSITE GELS
[会议论文] 作者:MangangWu[1]YoulingLXiong[2]JieChen[3]XueyanTang[3]ZhiyongHe[3],
来源:第十四届世界食品科技大会 年份:2008
The heat-induced gel network formation is one of the most important functional properties ofmyofibrillar protein (MP) during meat processing.Fat or oil,when...
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