Author:
Xiong Guoyuan,Gao Xueqin,Wang Peng,Xu Xinglian,Zhou Guanghong
Funder
fourth “333” funded research
Prospective joint research project of Jiangsu
Chinese Agriculture Research System
National Natural Science Foundation of China
Anhui Chilled-fresh Meat Process and Quality Control Engineering Technology Research Project of China
Subject
Applied Microbiology and Biotechnology,Biochemistry,Bioengineering
Reference33 articles.
1. FAO. FAOSTAT Domains, http://faostat3.fao.org/faostat-gateway/go/to/do-wnload/Q/QL/E. Rome, URL:http://faostatfaoorg/site/339/defaultaspx: Food and Agriculture organization of the United Nations; 2014.
2. Chicken is also delicious-economical but nutritive food, is easy to ignored;Chen;Guide Chin. Poult.,2006
3. Chemical properties, microbiological quality and sensory evaluation of chicken and duck liver paste (foie gras);Abu-Salem;Grasas Aceites,2010
4. The use of acid and alkali-aided protein solubilization and precipitation methods to produce functional protein ingredients from tilapia;Ingadottir,2004
5. The acid and alkaline solubilization process for the isolation of muscle proteins: state of the art;Nolsøe;Food Bioprocess Technol.,2009
Cited by
24 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献