Hasil Pencarian - Ruitong DAI

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  1. 1
    Research Progress on Sodium Salt Reduction Strategies in Processed Meat Products

    Research Progress on Sodium Salt Reduction Strategies in Processed Meat Products oleh Ruobing PI, Dapeng LI, Hui HONG, Ruitong DAI

    Diterbitkan 2022-07-01
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  2. 2
    Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization

    Changes of postmortem apoptotic factors, genes and proteins and their potential associations with beef tenderization oleh Bo Zou, Fei Jia, Han Wang, Miaolin Duan, Xingmin Li, Ruitong Dai

    Diterbitkan 2023-12-01
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  3. 3
    Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism

    Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism oleh Sijia Gong, Xuefeng Shi, Jiangxia Zheng, Ruitong Dai, Junying Li, Guiyun Xu, Xingmin Li

    Diterbitkan 2022-07-01
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  4. 4
    Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage

    Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage oleh Xiaoguang Gao, Dandan Zhao, Lin Wang, Yue Cui, Shijie Wang, Meng Lv, Fangbo Zang, Ruitong Dai

    Diterbitkan 2021-12-01
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  5. 5
    Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp

    Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp oleh Ruobing Pi, Gaojing Li, Shuai Zhuang, Qinye Yu, Yongkang Luo, Yuqing Tan, Ruitong Dai, Hui Hong

    Diterbitkan 2022-02-01
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  6. 6
    The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken

    The Use of Electronic Nose in the Quality Evaluation and Adulteration Identification of Beijing-You Chicken oleh Jingru Chen, Wenjie Yan, Yu Fu, Liang Wang, Xueze Lv, Ruitong Dai, Xingmin Li, Fei Jia

    Diterbitkan 2022-03-01
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  7. 7
    New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating

    New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating oleh Xiaojing Tian, Xiaojing Tian, Qianqian Yu, Qianqian Yu, Donghao Yao, Donghao Yao, Lele Shao, Lele Shao, Zhihong Liang, Zhihong Liang, Fei Jia, Fei Jia, Xingmin Li, Xingmin Li, Teng Hui, Teng Hui, Ruitong Dai, Ruitong Dai

    Diterbitkan 2018-12-01
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