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20 积分 2023-10-11 加入
Combined effect of ultrasound and sodium bicarbonate marination on chicken breast tenderness and its molecular mechanism
3天前
已完结
Ionic strength–mediated protein and flavor studies on thermally processed hairtail pieces
3天前
已完结
Effects of Pulsed Electric Field Processing and Sous Vide Cooking on Muscle Structure and In Vitro Protein Digestibility of Beef Brisket
6天前
已完结
Biology, fishery, conservation and management of Indian Ocean tuna fisheries
12天前
已完结
Nutritional advantages of sous‐vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready‐to‐eat products
16天前
已完结
Volatile flavor changes responding to heat stress‐induced lipid oxidation in duck meat
2个月前
已完结
Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat
2个月前
已完结
Effect of temperature on the actomyosin‐paramyosin structure from giant squid mantle (Dosidicus gigas)
2个月前
已完结
Changes in microbial composition and quality characteristics of yellowfin tuna under different storage temperature
2个月前
已关闭
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