Lv5
810 积分 2022-10-13 加入
Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes
7天前
已完结
Effects of various thermal processing methods on the shelf‐life and product quality of vacuum‐packaged braised beef
23天前
已完结
Effects of pre‐freezing methods and storage temperatures on the qualities of crucian carp ( Carassius auratus var. pengze) during frozen storage
1个月前
已完结
Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations
3个月前
已完结
Effect of sodium chloride, sodium tripolyphosphate and pH on color properties of pork meat
3个月前
已完结
Physical Aspects of Meat Cooking: Time Dependent Thermal Protein Denaturation and Water Loss
3个月前
已完结
Effects of sodium tripolyphosphate on functional properties of low‐salt single‐step high‐pressure processed chicken breast sausage
3个月前
已完结
Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking
3个月前
已完结
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
3个月前
已完结
Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations
4个月前
已完结
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