المؤلفون: Wu, Qi, Wang, Wei, Li, Xue‐peng, Yi, Shu‐min, Mi, Hong‐bo, Xu, Yong‐xia, Li, Jian‐rong

المساهمون: National Natural Science Foundation of China, Liaoning Revitalization Talents Program

المصدر: Journal of Texture Studies ; volume 53, issue 4, page 563-576 ; ISSN 0022-4901 1745-4603

الاتاحة: http://dx.doi.org/10.1111/jtxs.12696
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12696
https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jtxs.12696

المؤلفون: Mi, Hong-bo, Qian, Chun-lu, Mao, Lin-chun

المصدر: Journal of Aquatic Food Product Technology ; volume 22, issue 6, page 564-572 ; ISSN 1049-8850 1547-0636

الاتاحة: http://dx.doi.org/10.1080/10498850.2012.671235

المؤلفون: QIAN, Chun-lu, MI, Hong-bo, ZHAO, Yu-ying, HE, Zhi-ping, MAO, Lin-chun

المساهمون: Ministry of Education of the People's Republic of China, National Natural Science Foundation of China

المصدر: Journal of Integrative Agriculture ; volume 12, issue 8, page 1495-1500 ; ISSN 2095-3119

الاتاحة: http://dx.doi.org/10.1016/s2095-3119(13)60550-x
https://api.elsevier.com/content/article/PII:S209531191360550X?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S209531191360550X?httpAccept=text/plain

المؤلفون: Ding, Hao‐Chen, Li, Xue‐Peng, Li, Rui‐Zhi, Yi, Shu‐Min, Xu, Yong‐Xia, Mi, Hong‐Bo, Li, Jian‐Rong

المساهمون: National Natural Science Foundation of China

المصدر: Journal of Texture Studies ; volume 50, issue 4, page 332-340 ; ISSN 0022-4901 1745-4603

الاتاحة: http://dx.doi.org/10.1111/jtxs.12393
https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fjtxs.12393
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12393
https://onlinelibrary.wiley.com/doi/full-xml/10.1111/jtxs.12393

المؤلفون: Mi, Hong-bo, Chen, Jingxin, Hou, Xiaorong, Mao, Lin-Chun

المساهمون: Zhejiang Key Research and Development Project, National Science & Technology Support Plan Project of China

المصدر: Journal of Aquatic Food Product Technology ; volume 25, issue 4, page 531-539 ; ISSN 1049-8850 1547-0636

الاتاحة: http://dx.doi.org/10.1080/10498850.2014.885624
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2014.885624

المؤلفون: Mi, Hong-bo, Guo, Xin, Li, Jian-rong

المساهمون: National Natural Science Foundation of China, Specialized Research Fund on Priority Area for the Doctoral Program of Higher Education of China, National Key Technologies R & D Program of China

المصدر: LWT ; volume 74, page 70-76 ; ISSN 0023-6438

الاتاحة: http://dx.doi.org/10.1016/j.lwt.2016.07.029
https://api.elsevier.com/content/article/PII:S0023643816304327?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0023643816304327?httpAccept=text/plain

المؤلفون: Li, Xue‐Peng, Zhou, Ming‐Yan, Liu, Jin‐Feng, Xu, Yong‐Xia, Mi, Hong‐Bo, Yi, Shu‐Min, Li, Jian‐Rong, Lin, Hong

المصدر: Journal of Food Processing & Preservation; Oct2017, Vol. 41 Issue 5, pn/a-N.PAG, 8p

مصطلحات موضوعية: PARALICHTHYS, SHELF-life dating of food, CHITOSAN, REFRIGERATED foods, FOOD quality, TASTE testing of food