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| 1 | 不同解冻方式对伊拉兔肉品质特性的影响显示文摘比较自然空气解冻、低温解冻、流水解冻、微波解冻和超声波解冻5种解冻方式对伊拉兔肉品质特性的影响,分析兔肉解冻过程中基本食用品质、全质构特性、总挥发性盐基氮(total volatile basic nitrogen,TVB-N)值和硫代巴比妥酸反应物(thiobarbituric acid-reactive substance,TBARS)值的变化。结果表明,伊拉兔肉的食用品质、质构特性、TVB-N值和TBARS值之间具有显著的相关性,不同解冻方式对兔肉品质变化有一定的影响,解冻后蒸煮损失率、剪切力、TVB-N值、TBARS值、a*值、b*值、硬度、胶着性和咀嚼性与对照组出现明显的差异(P<0.05),p H值、L*值、内聚性、弹性与对照组差异不显著(P>0.05)。5种解冻方式中,微波解冻能较好地保持兔肉的嫩度和色泽,且通过微波解冻后的兔肉其蒸煮损失率、p H值、TVB-N值和TBARS值最低,但解冻损失率较高,质构特性较差。与其他几种解冻方式相比,微波解冻能够较好地保持兔肉的品质,但解冻条件仍需要进一步的研究。 | 余力 贺稚非 ENKHMAA Batjargal 李洪军 王兆明 黄瀚 徐明悦 王珊 | 2015 | 食品科学2015，36，14： | 42 |
| 2 | 不同腌制方式对牛肉品质特性的影响显示文摘探讨不同腌制方式对牛肉品质特性的影响,选出最佳的腌制方式.分别研究静置腌制、滚揉腌制、真空滚揉腌制、脉动真空滚揉腌制4种腌制方式对牛肉腌制吸收率、蒸煮损失、色泽、质构特性、剪切力、pH值、总挥发性盐基氮值、总可溶性蛋白溶解度、肌浆蛋白溶解度、肌原纤维蛋白溶解度和总游离氨基酸质量分数的影响.结果表明,滚揉腌制、真空滚揉腌制和脉动真空滚揉腌制均能不同程度地改善牛肉的嫩度、色泽和质构特性,提高牛肉腌制吸收率;真空滚揉腌制导致肌原纤维蛋白分解、游离氨基酸质量分数下降;牛肉腌制过程中,各品质指标间存在显著相关性.综合比较,真空滚揉腌制改善牛肉品质的效果最好. | 夏军军 李洪军 贺稚非 耿铁柱 ENKHMAA Batjargal | 2016 | 西南大学学报(自然科学版)2016，38，2： | 21 |
| 3 | Entrepreneurs’ Access to Private Equity in China: The Role of Social Capital显示文摘 | Bat Batjargal Mannie (Manhong) Liu | 2004 | Organization Science2004，，2： | 2 |
| 4 | Entrepreneurs'Access to Private Equity in China:The Role of Social Capital显示文摘 | Batjargal B Liu M | 2004 | Organization Science2004，15，2： | 1 |
| 5 | Entrepreneurs' access to private equity in china:The role of social capital显示文摘 | BATJARGAL B LIU M | 2004 | Organizat Sci2004，15，2： | 1 |
| 6 | Internet Entrepreneurship: Social Capital, Human Capital, and Performance of Internet Ventures in China显示文摘 | Batjargal B | 2007 | Research Policy2007，，36： | 1 |
| 7 | Network triads:Transitivity,referral and venture capital decisions in China and Russia显示文摘 | Batjargal B | 2007 | Journal of international Business Studies2007，38，6： | 1 |
| 8 | Social capital and entrepreneurial performance in Russia: a longitudinal study显示文摘 | Batjargal B | 2003 | Organization Studies2003，24，4： | 1 |
| 9 | Entrepreneurs' Access to Private Equity in China:The Role of Social Capital显示文摘 | Batjargal B Liu M | | 0，，2： | 1 |
| 10 | Network triads:transitivity,referral and venture capital decisions in China and Russia显示文摘 | Batjargal Bat | 2007 | Journal of International Business Studies2007，38，6： | 1 |
| 11 | Institutional pol- ycentrism entrepreneurs' social networks, and new ven- ture growth 显示文摘 | Batjargal B Hitt M A Tsui A S | | Academy of Management Journal0，56，4： | 1 |
| 12 | Social Capital and Entrepreneurial Performance in Russia: A longitudinal Study 显示文摘 | Batjargal B | 2003 | Organization Studies2003，，24： | 1 |
| 13 | Native Chemical Ligation of thioamide-containing peptides:development and application to the synthesis of labeled α-Synuclein for misfolding studies显示文摘 | Batjargal S Wang YJ Goldberg JM | | 0，，22： | 1 |
| 14 | Comparative Social Capital: Networks of Entrepreneurs and Venture Capitalists in China and Russia显示文摘 | Batjargal B | 2007 | Management and Organization Review2007，3，3： | 1 |
| 15 | Entrepreneurs' Access to Private Equity in China:The Role of Social Capital 显示文摘 | Batjargal B M Liu | 2004 | Organization Science2004，15，2： | 1 |
| 16 | Entrepreneurs' Access to Private Equity in China:The Role of Social Capital 显示文摘 | Batjargal B | 2004 | Organization Sci- ence2004，，2： | 1 |
| 17 | Entrepreneurs' access to private equity in Chi- na: The role of social capital显示文摘 | Batjargal B Liu M | 2004 | Organization Science2004，15，2： | 1 |
| 18 | Comparative social capital:Networks of entrepreneurs and venture capitalists in China and Russia 显示文摘 | BATJARGAL B | 2007 | Manage- ment and Organization Review2007，3，3： | 1 |
| 19 | Social capital and entrepreneurial performance in Russia: a longitudinal study 显示文摘 | Batjargal B | 2003 | Organization Studies2003，，24： | 1 |
| 20 | Entrepreneurs' access to private equity in China: the role of social capital显示文摘 | Batjargal B Liu M | 2004 | Organization Science2004，，15： | 1 |
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