Lv11
30 积分 2023-11-02 加入
Impact of the frying temperature on protein structures and physico‐chemical characteristics of fried surimi
2小时前
已完结
In vitro mechanism of antibacterial activity of eucalyptus essential oil against specific spoilage organisms in aquatic products
5个月前
已完结
Effects of frying on fish, fish products and frying oil – a review
6个月前
已完结
Sous‐vide cooking endows a better microstructure for hairtail (Trichiurus lepturus) than traditional cooking: Mechanisms of moisture migration
6个月前
已完结
Reviewing the effects of vacuum frying on frying medium and fried foods properties
7个月前
已完结
Effect of Frying on the Quality and Protein Degradation in Mugil cephalus: A Comparative Study of Vacuum and Atmospheric Frying
10个月前
已完结
An anti-CD98 antibody displaying pH-dependent Fc-mediated tumour-specific activity against multiple cancers in CD98-humanized mice
1年前
已完结
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