Lv4
670 积分 2025-03-06 加入
Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat
3个月前
已完结
High‐intensity ultrasound applied on cured pork: Sensory and physicochemical characteristics
3个月前
已完结
Unveiling the pathways of flavor formation in marinated lamb driven by ultrasound-assisted vacuum tumbling: An integrated multi-omics approach
3个月前
已完结
Enhancing the quality of semi-dried tilapia fillets using ultraviolet radiation to simulate the natural solar drying process: Integration of flavoromics, lipidomics, and targeted metabolomics
3个月前
已完结
The flavor enhancement mechanism of ultrasound-assisted curing and UV-assisted drying in semi-dried tilapia fillets based on flavoromics, lipidomics, and metabolomics
3个月前
已完结
Effects of electrical stimulation and temperature on beef quality and tenderness
4个月前
已完结
Delineation of the healthy rabbit kidney by immunohistochemistry – A technical note
4个月前
已完结
Prognostic impact of ZAP-70 expression in chronic lymphocytic leukemia: mean fluorescence intensity T/B ratio versus percentage of positive cells
4个月前
已完结
Effects of soaking conditions on the texture of dried sea cucumber
6个月前
已完结
Improving Cull Cow Meat Quality Using Vacuum Impregnation
6个月前
已完结
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