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8 积分 2024-07-14 加入
Underlying mechanisms and molecular interactions of isochoric freezing on enhancing the freshness of chicken breast meat
1个月前
已完结
Chemical composition, extraction sources and action mechanisms of essential oils: Natural preservative and limitations of use in meat products
1个月前
已完结
Preparation and characterization of gelatin active packaging film loaded with eugenol nanoparticles and its application in chicken preservation
1个月前
已完结
Bacterial populations and the volatilome associated to meat spoilage
2个月前
已完结
Bacterial populations and volatile organic compounds associated with meat spoilage
2个月前
已完结
Bacterial populations and the volatilome associated to meat spoilage
2个月前
已完结
Meat Processing Plant Microbiome and Contamination Patterns of Cold-Tolerant Bacteria Causing Food Safety and Spoilage Risks in the Manufacture of Vacuum-Packaged Cooked Sausages
2个月前
已完结
Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period
2个月前
已完结
Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies
2个月前
已完结
Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles
2个月前
已完结
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