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后倾销时代 国际对虾市场基本走势 被引量:1

Behind the ages of dump basic trend of international shrimp market
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作者 吴湘生
出处 《饲料广角》 2005年第10期10-12,共3页 Feed China
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同被引文献15

  • 1Han-Jun Ma,D.A Ledward.High pressure/thermal treatment effects on the texture of beef muscle[J].Meat Science.2004(3)
  • 2M Hugas,M Garriga,J.M Monfort.New mild technologies in meat processing: high pressure as a model technology[J].Meat Science.2002(3)
  • 3K. Angsupanich,D.A. Ledward.High pressure treatment effects on cod ( Gadus morhua ) muscle[J].Food Chemistry.1998(1)
  • 4Junjie Yi,Qian Xu,Xiaosong Hu,Peng Dong,Xiaojun Liao,Yan Zhang.Shucking of bay scallop ( Argopecten irradians ) using high hydrostatic pressure and its effect on microbiological and physical quality of adductor muscle[J].Innovative Food Science and Emerging Technologies.2013
  • 5Natalia Szerman,Yanina Barrio,Belén Schroeder,Paula Martinez,Ana María Sancho,Claudio Sanow,Sergio Ramón Vaudagna.Effect of high hydrostatic pressure treatments on physicochemical properties, microbial quality and sensory attributes of beef carpaccio[J].Procedia Food Science.2011
  • 6Nuray Erkan,Gonca üretener,Hami Alpas.Effect of high pressure (HP) on the quality and shelf life of red mullet ( Mullus surmelutus )[J].Innovative Food Science and Emerging Technologies.2010(2)
  • 7H.He,R.M.Adams,D.F.Farkas,M.T.Morrissey.Use of High‐pressure Processing for Oyster Shucking and Shelf‐life Extension[J].Journal of Food Science.2006(2)
  • 8张秋勤,徐幸莲,胡萍,韩衍青.超高压处理对肉及肉制品的影响[J].食品工业科技,2008,29(12):267-270. 被引量:31
  • 9崔宏博,刘鑫,薛勇,王玉明,宿玮,薛长湖.南美白对虾虾壳软化及其制品的研究[J].食品与发酵工业,2010,36(5):52-56. 被引量:13
  • 10张蕾,陆海霞,励建荣.超高压处理对凡纳滨对虾品质的影响[J].食品研究与开发,2010,31(12):1-6. 被引量:24

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