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70 积分 2022-11-28 加入
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
21小时前
待确认
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
21小时前
已完结
Alaska pollock surimi addition affects Pacific white shrimp (Litopenaeus vannamei) surimi gel properties
3天前
已完结
Comparison of air freezing, liquid immersion freezing and pressure shift freezing on freezing time and quality of snakehead (Channa Argus) fillets
11天前
已完结
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
7个月前
已完结
Effect of low and high acetylation degree in the morphological, physicochemical and structural characteristics of barley starch
8个月前
已完结
Investigation of the Influence of Alaskan Pollock Surimi on the Gel Quality, Protein Structure and Flavor Property of Shrimp (Solenocera crassicornis) Surimi Gel and its Mechanism
9个月前
已完结
Effects of rice bran feruloyl oligosaccharides on gel properties and microstructure of grass carp surimi
2年前
已完结
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