Lv21
116 积分 2023-09-24 加入
Effectiveness of ultrasound‐assisted immersion thawing on the thawing rate and physicochemical properties of chicken breast muscle
23天前
已完结
Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review
23天前
已完结
BCL10 is rarely mutated in human prostate carcinoma, small-cell lung cancer, head and neck tumours, renal carcinoma and sarcomas
23天前
已完结
Research progress on quality deterioration mechanism and control technology of frozen muscle foods
23天前
已完结
High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization
24天前
已完结
Improvement of gelation properties of Penaeus vannamei surimi by magnetic field-assisted freezing in combination with curdlan
24天前
已完结
Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus)
24天前
已完结
Effect of thawing under an alternating magnetic field on rainbow trout (Oncorhynchus mykiss) fillet characteristics
24天前
已完结
Extraction, structural-activity relationships, bioactivities, and application prospects of pine pollen polysaccharides as ingredients for functional products: A review
24天前
已完结
A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages
29天前
已完结
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