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Sous-vide cooking: Effects on seafood quality and combination with other hurdles
1年前
已完结
Recent advances in fishy odour in aquatic fish products, from formation to control
1年前
已完结
Shelf life extension of aquatic products by applying nanotechnology: a review
1年前
已完结
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times
1年前
已完结
Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review
1年前
已完结
Comparison of protein differences between high- and low-quality goat and bovine parts based on iTRAQ technology
1年前
已完结
Impact of microwave processing on the secondary structure, in-vitro protein digestibility and allergenicity of shrimp (Litopenaeus vannamei) proteins
1年前
已完结
Differentiation of antioxidants in reducing oxidation and improving quality of ready-to-eat roasted shrimp after thermal sterilization
1年前
已完结
Effects of microwave processing in comparison to sous vide cooking on meat quality, protein structural changes, and in vitro digestibility
1年前
已完结
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