1.
Study on Gel Properties of Salt Soluble Protein of Different Kinds of Meat;
不同种类肉盐溶蛋白凝胶特性的研究
2.
STUDY ON PAGE OF LSOLATIONG SEEDS SALT-SOLUBLE PROTEINS OF Allium mongolicum RRGEL.
沙葱种子盐溶蛋白电泳技术体系构建
3.
Study on Solubility and Gel Functionalities of Salt-Soluble Proteins from Muscles;
肌肉盐溶蛋白质溶解性和凝胶特性研究
4.
Study on the effect of phosphate for gel properties of salt-solutable protein
磷酸盐对盐溶蛋白凝胶特性的影响研究
5.
Studies on Gelation Properties of Salt-soluble Protein of Beef and the Factors Affecting Functional Characteristics of Gelation;
牛肉盐溶蛋白质凝胶特性及其影响因素的研究
6.
Studies on Gelation Properties of Salt-soluble Protein of Chicken and the Factors Affecting Functional Characteristics of Gelation;
鸡肉盐溶蛋白质凝胶特性及其影响因素的研究
7.
Study on the effect of metal ion for gel properties of salt-solutable protein of chinensis prawn
金属离子对中国对虾盐溶蛋白凝胶特性的影响
8.
Study on the effect of extractive conditions on bloom strength of salt-soluble proteins of pork
提取条件对猪肉盐溶蛋白凝胶强度影响的研究
9.
Research development on the thermal induced gelation of salt-soluble meat proteins
肌肉盐溶蛋白热诱导凝胶特性研究进展
10.
Progress of research on gel mechanism and influencing factors of salt-soluble proteins of muscle
肌肉盐溶蛋白质凝胶机理及影响因素研究进展
11.
Study on the co-gel of Soy Protein Isolate and Salt-soluble pork protein
大豆分离蛋白与猪肌肉盐溶蛋白共凝胶作用的研究
12.
Characterization of Co-gelation of Salt-soluble Pork Protein with Soybean Protein Isolates
猪肌肉盐溶蛋白与大豆分离蛋白共凝胶特性的研究
13.
Study on the Purity Identification of Hybrid Rice Seeds by Salt-soluble Protein SDS-PAGE;
应用盐溶蛋白SDS-PAGE技术鉴定杂交水稻种子纯度的研究
14.
Effects of Chitosan and Salt-soluble Meat Protein on Binding Ability of Volatile Compounds and Gel Property;
壳聚糖与盐溶蛋白对风味化合物吸附能力及其凝胶特性研究
15.
Research on PAGE of Salt-Soluble Protein in Genital and Different Seeds of Storage Time of Allium Mongolicum Regel.
沙葱生殖生长期生殖器官和不同储藏期种子的盐溶蛋白PAGE研究
16.
Study on the Effect of Spices on Heat-Induced Gel Properties of Salt Soluble Proteins from Beef
四种常用香辛料对牛肉盐溶蛋白热诱导凝胶特性的影响
17.
Optimization of Heat-induced Gelling of Pork Salt-soluble Protein Using Response Surface Methodology
响应面法优化猪肉盐溶蛋白热诱导凝胶工艺的研究
18.
EFFECT OF VARIOUS ADDITIVES ON WATER HODLING CAPACITY OF HEAT-INDUCED GEL OF CHICKEN SALT-SOLUBLE PROTEIN
不同添加剂对鸡腿肉盐溶蛋白热诱导凝胶保水性的影响