Lv4
590 积分 2022-09-29 加入
Control of ice crystal nucleation and growth during the food freezing process
7个月前
已完结
Spoilage and shelf‐life extension of fresh fish and shellfish
9个月前
已完结
Postmortem Biochemical Changes in Muscle of Buccinum striatissimum during Storage
11个月前
已关闭
Effects of Storage Temperature on Postmortem Changes of ATP and Its Related Compounds and Freshness Indices in Oyster Tissues
11个月前
已完结
Chemical Indices for Assessing Freshness of Shellfish during Storage
11个月前
已完结
Effects of Storage Temperature on Postmortem Changes of ATP and Its Related Compounds and Freshness Indices in Oyster Tissues
11个月前
已完结
CHANGES IN CONCENTRATION OF ATP-RELATED COMPOUNDS IN VARIOUS TISSUES OF OYSTER DURING ICE STORAGE
11个月前
已完结
Emerging Techniques in Food Preservation
1年前
已关闭
Shellfish Freezing
1年前
已关闭
Effects of Different Freezing Methods on Water Distribution, Microstructure and Protein Properties of Cuttlefish during the Frozen Storage
1年前
已完结
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