Author/Creator: Wu, Ruijia - British Library Electronic Legal Deposit Catalogue-Journal Issues and Articles Search Results

Author/Creator Wu, Ruijia

1. A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment. Issue 1 (21st November 2020)

Authors:: Wang, Xiaodan; Dong, Yanli; Wu, Ruijia; Liu, Dengyong; Hu, Feng; Wang, Cuilian; Wu, Duo
Journal:: Journal of food processing and preservation
Issue:: Volume 45:Issue 1(2021)
Page Start:: n/a
Record Type:: Journal Article
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2. A method to improve water‐holding capacity of beef during freezing‐thawing process using ultrasound treatment. Issue 1 (21st November 2020)

Authors:: Wang, Xiaodan; Dong, Yanli; Wu, Ruijia; Liu, Dengyong; Hu, Feng; Wang, Cuilian; Wu, Duo
Journal:: Journal of food processing and preservation
Issue:: Volume 45:Issue 1(2021)
Page Start:: n/a
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗

3. A predictive model for the evaluation of flavor attributes of raw and cooked beef based on sensor array analyses. (August 2019)

Authors:: Xu, Liping; Wang, Xiaodan; Huang, Yue; Wang, Ying; Zhu, Lingtao; Wu, Ruijia
Journal:: Food research international
Issue:: Volume 122(2019)
Page Start:: 16
Record Type:: Journal Article
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4. A PVC/polypyrrole sensor designed for beef taste detection using electrochemical methods and sensory evaluation. (March 2018)

Authors:: Zhu, Lingtao; Wang, Xiaodan; Han, Yunxiu; Cai, Yingming; Jin, Jiahui; Wang, Hongmei; Xu, Liping; Wu, Ruijia
Journal:: Meat science
Issue:: Volume 137(2018)
Page Start:: 1
Record Type:: Journal Article
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗