Lv11
20 积分 2024-04-30 加入
Kinetics and mechanisms of thermal deterioration in silver carp (Hypophthalmichtys molitrix) surimi gel quality under high‐temperature sterilization
30天前
已完结
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw
1个月前
已完结
Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern
4个月前
已完结
Effect of material temperatures on quality of fish vermicelli, a noodle‐shaped surimi product
5个月前
已完结
Effect of two‐stage heating treatment on physicochemical properties of shrimp ( Penaeus vannamei ) meat
5个月前
已完结
Characteristics of silver carp surimi gel under high temperature (≥100 °C): quality changes, water distribution and protein pattern
5个月前
已完结
Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi
6个月前
已完结
Characteristics of silver carp surimi gel under high temperature (≥ 100℃): quality changes, water distribution and protein pattern
6个月前
已完结
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