Lv5
1190 积分 2022-12-14 加入
Muscle Protein Hydrolysates and Amino Acid Composition in Fish
4小时前
待确认
Effects of Frying, Freezing, Boiling, and Thawing Processes on Proximate, PH and Energy Values of Fresh (Oncorhynchus mykiss)
13天前
已完结
Effect of Wheat Bran Incorporation on the Physical and Sensory Properties of a South African Cereal Fried Dough
14天前
已完结
Effect of pre-drying and par-frying conditions on the crispness of French fries
14天前
已完结
Effects of Heating Treatment on the Physicochemical and Volatile Flavor Properties of Argentinian Shortfin Squid (Illex argentinus)
2个月前
已完结
Effect of Frying on Fatty Acid Profile, Free Amino Acids and Volatile Compounds of Grass Carp (Ctenopharyngodon idellus ) Fillets
2个月前
已完结
Evolution of Taste Compounds of Dezhou‐Braised Chicken During Cooking Evaluated by Chemical Analysis and an Electronic Tongue System
2个月前
已完结
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
2个月前
已完结
Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review
2个月前
已完结
Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes
2个月前
已完结
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