Lv61
2900 积分 2022-10-13 加入
Ultrasound-induced modifications of beef flavor characteristics during postmortem aging
8天前
已完结
Effects of sous vide cooking combined with ultrasound pretreatment on physicochemical properties and microbial communities of Russian sturgeon meat (Acipenser gueldenstaedti)
8天前
已完结
Comparison of high intensity ultrasound and heat treatment for extending shelf life of a fermented milk beverage
8天前
已完结
Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition
9天前
已完结
Effect of plant extracts on quality characteristics and shelf-life of cold-marinated shrimp (Parapenaeus longirostris, Lucas, 1846) under refrigerated storage
9天前
已完结
Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia
9天前
已完结
Evaluation of low-temperature ultrasonic marination of pork meat at various frequencies on physicochemical properties, myoglobin levels, and volatile compounds
18天前
已完结
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study
21天前
已完结
Preparation of high content collagen peptides and study of their biological activities
1个月前
已完结
Analysis of structural composition and antioxidant activity of traditional fermented sour meat peptides
1个月前
已完结
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