Lv16
20 积分 2024-08-13 加入
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times
1小时前
待确认
Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast
2小时前
已完结
Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast
2小时前
已完结
Bacillus subtilis: a bacterium for all seasons
1天前
已完结
Insight into effects of terbium on cell growth, sporulation and spore properties of Bacillus subtilis
1天前
已完结
Bacillus subtilis
1天前
已完结
Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast
2天前
已完结
Effects of Bacillus subtilis BS-Z15 on Intestinal Microbiota Structure and Body Weight Gain in Mice
3天前
已完结
Supplemental Bacillus subtilis DSM 32315 manipulates intestinal structure and microbial composition in broiler chickens
3天前
已完结
Effect of Bacillus subtilis Supplemented Diet on Broiler’s Intestinal Microbiota and TLRs Gene Expression
3天前
已完结
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