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Chapter Three - High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms
25天前
已完结
Chapter Three - High pressure processing plus technologies: Enhancing the inactivation of vegetative microorganisms
25天前
已关闭
Application of fresh beef tumbling to enhance tenderness and proteolysis of cull cow beef loins (M. longissimus lumborum)
1个月前
已完结
Fresh beef tumbling at different post-mortem times to improve tenderness and proteolytic features of M. longissimus lumborum
1个月前
已完结
Old problems and new solutions: antibiotic alternatives in food animal production
1个月前
已完结
Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies
2个月前
已完结
Ultrasonic-assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality
2个月前
已完结
Application of biodegradable colorimetric films based on purple tomatoes anthocyanins loaded chitosan and polyvinyl alcohol in pork meat
2个月前
已完结
Identification of nutritional values of the fermentative extract from the mixture of Stereum hirsutum mycelial substrates and ginseng extracts
18天前
已采纳
Comparative effectiveness of upadacitinib versus dupilumab for moderate-to-severe atopic dermatitis: A retrospective cohort study
18天前
已采纳
Structurally diverse phenylpropanoyl phloroglucinol derivatives from Mallotus philippensis and their anti-bacterial activities
18天前
已驳回
A Super-Stretchable Conductive Film with Strain-Insensitive Conductivity for Stretchable EMI Shielding Materials and Wearable Capacitive Strain Sensors
18天前
已采纳
Stretchable and self-healable lithium-ion batteries with all-in-one configuration
18天前
已采纳
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