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Lucky
Lv3
260 积分
2022-10-13 加入
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Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS
8天前
已完结
Thermal Image Processing Technique for Determination of Temperature Distributions of Minced Beef Thawed by Ohmic and Conventional Methods
1个月前
已完结
Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef
1个月前
已关闭
Insights into the similarities and differences of whiteleg shrimp pre-soaked with sodium tripolyphosphate and sodium trimetaphosphate during frozen storage
3个月前
已完结
Effects of sous vide vs grilling methods on lamb meat colour and lipid stability during cooking and heated display
3个月前
已完结
Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms
3个月前
已完结
Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach
3个月前
已完结
Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat
3个月前
已完结
Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties
3个月前
已完结
Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy
3个月前
已完结
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