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1Comparative studies on the biochemical characteristics of natural actomyosin isolated from PSE and normal pork
Author(s):DING Yu-ting, SANG Wei-guo, CHEN Yan  Clicked:5388  Download:3236  Cited:2  <Full Text>
Journal of Zhejiang University Science  2004 Vol.5 No.6 P.684-688  DOI:10.1631/jzus.2004.0684
2Systematic study of the quality and safety of chilled pork from wet markets, supermarkets, and online markets in China
Author(s):Dong-Wen Hu, Chen-Xing Liu, Hong-Bo Zhao, Da-Xi Ren, Xiao-Dong Zheng, Wei Chen  Clicked:6665  Download:3688  Cited:0  <Full Text>  <PPT> 2501
Journal of Zhejiang University Science B  2019 Vol.20 No.1 P.95-104  DOI:10.1631/jzus.B1800273
3Assessment of quality deviation of pork and salmon due to temperature fluctuations during superchilling
Author(s):Haoxin CUI, Naymul KARIM, Feng JIANG, Haimei HU, Wei CHEN  Clicked:2662  Download:1548  Cited:0  <Full Text>  <PPT> 674
Journal of Zhejiang University Science B  2022 Vol.23 No.7 P.578-586  DOI:10.1631/jzus.B2200030
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