About Jiang Qingqing
About Department of Food Science and Nutrition, Zhejiang University;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment
About Wu Chunhua
About Department of Food Science and Nutrition, Zhejiang University;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment
About Dong Kaicheng
About Department of Food Science and Nutrition, Zhejiang University;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment
About Chen Shiguo
About Department of Food Science and Nutrition, Zhejiang University;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment
About Ye Xingqian
About Department of Food Science and Nutrition, Zhejiang University;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment
About Hu Yaqin
About Department of Food Science and Nutrition, Zhejiang University;Fuli Institute of Food Science;Zhejiang Key Laboratory for Agro-Food Processing;Zhejiang R & D Center for Food Technology and Equipment
About Zhongguo Shipin Xuebao
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About microwave
About mercapto group
About quality
About gel electrophoresis
About refrigeration
About freeze-thaw
About thawing
About thiobarbituric acid value
About Trichiurus lepturus
About digestibility
About low temperature
About electrophoresis
About carbonyl group
About protein
About 蛋白質酸化
About thawing methods
About protein characteristics
About meat quality
About hairtail
About Food quality
About Proteins and peptides in general
About Applications of enzymes
About Vegetables and processed vegetable products
About タチウオ
About 蛋白質
About 性質
About 筋肉
About 解凍