Characterization and Evaluation of the "Garlic Clove" Meat Structure in Processed Fish ProductsLI Xiang, CAI Libin, XIONG Shanbai, HU Yang1-8
Quality Change and Aroma Formation during Drying in Pre-made Cold Air-dried Wuchang FishCHEN Fangxue, DENG Yi, SHEN Lingwei, LI Dongsheng, QIAO Yu, WU Wenjin, XIONG Guangquan, WANG Lan, LI Xin, SHI Liu, DING Anzi9-17
Preparation of Chicken Sausages Using Soybean-chicken Hydrolysate as A Substitute and Their Quality ChangesZENG Muzhi, ZHAO Mouming, WU Jun, LUO Yanhua, HUO Guochang, YE Lihong, ZHONG Fangfang, SU Guowan, ZHANG Jianan18-28
Process Optimization of Tenderizing Goose Meat with PapainZHANG Huipeng, LIN Yiyun, YANG Huaigu, TANG Daobang, RUAN Qijun, LIU Xueming, ZOU Jinhao, CHENG Jingrong, WANG Xuping, WANG Zhitong, LIN Yaosheng29-35
Development and Quality Analysis of Ready-to-eat Crayfish SnackXU Wensi, YANG Qifu, QIN Jiawei, TAN Hui, SHAO Liye, YANG Pinhong, HAN Qing36-44
Effects of Deodorization Methods on the Flavor Characteristics of Silver Carp Fish Scale JellyHUANG Zenan, SUN Ruowen, XIONG Shanbai, YIN Tao, YOU Juan, HU Yang45-54
Evaluation of the Effect of Acidic Electrolyzed Water in the Cleaning Process of Raw Ingredients in Pre-prepared Fish DishesXU Hao, JIAO Wenjuan, ZHAO Tiantian, ZHANG Yehui, XIAO Xinglong, ZHANG Xiaoyuan, ZHANG Yousheng55-62
Optimization of the Vacuum Tumbling Process for Quality Improvement of Beef Processed with Complex Low-sodium Salt SubstitutesYANG Shujie, CHEN Jinjin, ZHANG Longtao, XU Zhiyong, ZHENG Baodong, MIAO Song, DENG Kaibo63-71
Process Optimization for Preserving the Color and Crispness of Mustard in Prefabricated FoodYE Yang, XIAO Chuanquan, YUAN Xi, ZHOU Yunong, LUO Suqin, YANG Qiang, WANG Yang72-80
Development Status of the Pre-prepared Aquatic Food IndustryHUANG Yanyan, LIANG Yantong, LU Yunhui, WU Jiamin, LIANG Wanshi, WANG Langhong, ZENG Xinan81-87
