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

Author/Creator Zeng, Xuefeng

1. Characterization of the Microbial Flora from Suan Yu, a Chinese Traditional Low‐Salt Fermented Fish. Issue 5 (18th December 2015)

Authors:: Zeng, Xuefeng; Chen, Xiaohua; Zhang, Wei
Journal:: Journal of food processing and preservation
Issue:: Volume 40:Issue 5(2016:Oct.)
Page Start:: 1093
Record Type:: Journal Article
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2. Technological properties and probiotic potential of yeasts isolated from traditional low‐salt fermented Chinese fish Suan yu. Issue 8 (4th June 2019)

Authors:: Zeng, Xuefeng; Fan, Jin; He, Laping; Duan, Zhenhua; Xia, Wenshui
Journal:: Journal of food biochemistry
Issue:: Volume 43:Issue 8(2019)
Page Start:: n/a
Record Type:: Journal Article
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3. Effect of starter cultures on the quality of Suan yu, a Chinese traditional fermented freshwater fish. (21st June 2016)

Authors:: Zeng, Xuefeng; Zhang, Wei; Zhu, Qiujin
Journal:: International journal of food science & technology
Issue:: Volume 51:Number 8(2016)
Page Start:: 1774
Record Type:: Journal Article
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4. Effects of replacing fat with Perilla seed on the characteristics of meatballs. (March 2020)

Authors:: Ran, Miao; Chen, Changyong; Li, Cuiqin; He, Laping; Zeng, Xuefeng
Journal:: Meat science
Issue:: Volume 161(2020)
Page Start:
Record Type:: Journal Article
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5. Microlenses : properties, fabrication and liquid lenses /: properties, fabrication and liquid lenses. ([2013])

Other Names:: Jiang, Hongrui; Zeng, Xuefeng
Record Type:: Book
Extent:: 1 online resource, illustrations
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6. Using combined optimization and vacuum freeze drying technology to prepare directed vat set starter for "Niuganba, " a fermented beef. Issue 9 (25th June 2021)

Authors:: Tian, Xueyi; Liu, Hanyu; Wang, Xiao; Li, Cuiqin; He, Laping; Zeng, Xuefeng
Journal:: Journal of food processing and preservation
Issue:: Volume 45:Issue 9(2021)
Page Start:: n/a
Record Type:: Journal Article
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7. Microorganism and Physiochemical Characteristic of High-salt (Suan Yu), a Traditional Chinese Fermented Fish. Issue 8 (14th September 2021)

Authors:: Lin, Chengxing; Zhang, Furong; Yang, Qin; Meng, Ju; He, Laping; Deng, Li; Ye, Chun; Zeng, Xuefeng
Journal:: Journal of aquatic food product technology
Issue:: Volume 30:Issue 8(2021)
Page Start:: 916
Record Type:: Journal Article
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8. Physicochemical properties and adaptability of amine-producing Enterobacteriaceae isolated from traditional Chinese fermented fish (Suan yu). (1st February 2022)

Authors:: Meng, Ju; Yang, Qin; Wan, Weiyang; Zhu, Qiujin; Zeng, Xuefeng
Journal:: Food chemistry
Issue:: Volume 369(2022)
Page Start:
Record Type:: Journal Article
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9. Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation. Issue 11 (4th September 2021)

Authors:: Zeng, Xuefeng; Meng, Ju; Zhang, Wei; He, Laping; Deng, Li; Ye, Chun
Journal:: Food science & nutrition
Issue:: Volume 9:Issue 11(2021)
Page Start:: 5899
Record Type:: Journal Article
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10. Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product. Issue 3 (16th March 2021)

Authors:: Zeng, Xuefeng; Yang, Qin; Zhang, Wei; Liu, Jingui; He, Laping; Deng, Li; Guo, Xu
Journal:: Journal of aquatic food product technology
Issue:: Volume 30:Issue 3(2021)
Page Start:: 296
Record Type:: Journal Article
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