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4120 积分 2024-06-28 加入
Sous-vide cooking as a promising approach for developing high-quality salt pan shrimp products
5小时前
已完结
Muscle quality enhancement of largemouth bass (Micropterus salmoides) by alkaline water cultured environment: A comprehensive evaluation of physical features, nutrient composition, and flavor characteristics
5小时前
已完结
Quality changes and deterioration mechanisms during frozen storage of starching tilapia fillets based on quality characteristics, protein properties and microstructure analysis
6小时前
已完结
A comprehensive analysis of meat quality degradation and identification of spoilage markers in chicken during refrigerated storage using multi-method approach
6小时前
已完结
Lipidomic profiling reveals the protective mechanism of nitrogen-controlled atmosphere on brown rice quality during storage
6小时前
已完结
Effect of liquid nitrogen spray freezing conditions - temperature, sample volume and exposure depth - on the resulting temperature fluctuation, microstructure, and quality of large yellow croaker fish during frozen storage
6小时前
已完结
Thawing methods affect quality properties and protein denaturation of frozen beef
6小时前
已完结
Histidine improves flesh quality: An assessment of grass carp (Ctenopharyngodon idella) muscle in terms of texture, nutritional value and flavor
6小时前
已完结
Comparative analysis of quality, structural, and flavor alterations in chestnuts (Castanea mollissima Blume) subjected to different thermal processing techniques
6小时前
已完结
Comprehensive analyses of meat quality and metabolome alterations with aging under different aging methods in beef
6小时前
已完结
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