Lv4
700 积分 2024-12-07 加入
Effects of different thawing methods on the physicochemical changes, water migration and protein characteristic of frozen pompano (Trachinotus ovatus)
14天前
已完结
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society
1个月前
已完结
Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage
2个月前
已关闭
Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage
2个月前
已完结
Synergistic effect of kojic acid and tea polyphenols on bacterial inhibition and quality maintenance of refrigerated sea bass (Lateolabrax japonicus) fillets
2个月前
已完结
Shewanella oncorhynchi sp. nov., a novel member of the genus Shewanella, isolated from Rainbow Trout (Oncorhynchus mykiss)
2个月前
已完结
Polymerase chain reactionbased serotyping of pathogenic bacteria in food
2个月前
已完结
Characterization of the microbiota in lightly salted bighead carp (Aristichthys nobilis) fillets stored at 4 °C
2个月前
已完结
Spoilage microbial community profiling by 16S rRNA amplicon sequencing of modified atmosphere packaged live mussels stored at 4oC
2个月前
已完结
Identification of dominant spoilage bacteria, bacterial diversity analysis, and antibacterial exploration of chilled monkfish
2个月前
已完结
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