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CORC

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Water for maize for pigs for pork: An analysis of inter-provincial trade in China 期刊论文
WATER RESEARCH, 2019, 卷号: 166, 页码: 15
作者:  Zhuo, La;  Liu, Yilin;  Yang, Hong;  Hoekstra, Arjen Y.;  Liu, Wenfeng
收藏  |  浏览/下载：10/0  |  提交时间：2020/05/19
Changes in flavour compound profiles of precooked pork after reheating (warmed-over flavour) using gas chromatography-olfactometry-mass spectrometry with chromatographic feature extraction 期刊论文
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 页码: 10
作者:  Zang, Mingwu;  Wang, Lan;  Zhang, Zheqi;  Zhang, Kaihua;  Li, Dan
收藏  |  浏览/下载：71/0  |  提交时间：2019/12/02
Genomic analysis of Staphylococcus aureus along a pork production chain and in the community, Shandong Province, China 期刊论文
INTERNATIONAL JOURNAL OF ANTIMICROBIAL AGENTS, 2019, 卷号: 54, 期号: 1, 页码: 8-15
作者:  Sun, Chengtao;  Chen, Baoli;  Hulth, Anette;  Schwarz, Stefan;  Ji, Xing
收藏  |  浏览/下载：14/0  |  提交时间：2019/12/11
Molecular detection and genetic characterization of Toxoplasma gondii in pork in Shanghai, China 期刊论文
Food Control, 2019, 卷号: Vol.99, 页码: 57-63
作者:  Yehua Zhang;  Rongsheng Mi;  Yan Huang;  Luming Xia;  Yushu Cai
收藏  |  浏览/下载：15/0  |  提交时间：2019/12/13
Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness 会议论文
FOOD CHEMISTRY, 2019-01-30
作者:  Zhang, Junjun[1];  Zou, Xiaobo[2];  Zhai, Xiaodong[3];  Huang, XiaoWei[4];  Jiang, Caiping[5]
收藏  |  浏览/下载：9/0  |  提交时间：2019/12/24
Preparation of an intelligent pH film based on biodegradable polymers and roselle anthocyanins for monitoring pork freshness 期刊论文
FOOD CHEMISTRY, 2019, 卷号: 272, 页码: 306-312
作者:  Zhang, Junjun[1];  Zou, Xiaobo[2];  Zhai, Xiaodong[3];  Huang, XiaoWei[4];  Jiang, Caiping[5]
收藏  |  浏览/下载：13/0  |  提交时间：2019/12/24
One-Step and Nondestructive Reduction of Cr(VI) in Pork by High-Energy Electron Beam Irradiation 期刊论文
JOURNAL OF FOOD SCIENCE, 2018, 卷号: 83, 期号: 4, 页码: 1173-1178
作者:  Ren, Jingya;  Zhang, Guilong;  Wang, Dongfang;  Han, Jie;  Wu, Zhengyan
收藏  |  浏览/下载：23/0  |  提交时间：2019/08/23
Pork Freshness Spectral Feature Index: Development and Sensitivity Analysis 期刊论文
SPECTROSCOPY AND SPECTRAL ANALYSIS, 2018, 卷号: 38, 页码: 552-558
作者:  Huang Chang-ping;  Zhu Xin-ran;  Zhang Chen-lu;  Qiao Na;  Hu Shun-shi
收藏  |  浏览/下载：3/0  |  提交时间：2019/11/21
One‐Step and Nondestructive Reduction of Cr(VI) in Pork by High‐Energy Electron Beam Irradiation 期刊论文
Journal of Food Science, 2018, 卷号: Vol.83 No.4, 页码: 1173-1178
作者:  Zhengyan Wu;  Jingya Ren;  Dongqing Cai;  Dongfang Wang;  Guilong Zhang
收藏  |  浏览/下载：2/0  |  提交时间：2019/04/22
One-Step and Nondestructive Reduction of Cr(VI) in Pork by High-Energy Electron Beam Irradiation 期刊论文
Journal of Food Science, 2018, 卷号: Vol.83 No.4, 页码: 1173-1178
作者:  Jingya Ren;  Dongfang Wang;  Guilong Zhang;  Zhengyan Wu and Dongqing Cai;  Jie Han
收藏  |  浏览/下载：4/0  |  提交时间：2019/04/22

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