Lv5
940 积分 2024-12-02 加入
Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage
23天前
已完结
Effects of nitrite concentrations on the quality and protein oxidation of salted meat
24天前
已完结
Nitrite and nitrate in meat processing: Functions and alternatives
24天前
已完结
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
1个月前
已完结
Microparticulated salts mix: An alternative to reducing sodium in shoestring potatoes
1个月前
已完结
Salting Potency and Time‐Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes
1个月前
已完结
Impact of Salt Crystal Size on in‐Mouth Delivery of Sodium and Saltiness Perception from Snack Foods
1个月前
已完结
Nano spray-dried sodium chloride and its effects on the microbiological and sensory characteristics of surface-salted cheese crackers
1个月前
已完结
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
1个月前
已完结
Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products
1个月前
已完结
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