Lv11
50 积分 2024-05-16 加入
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
2天前
已完结
Dynamic changes in the water and volatile compounds of chicken breast during the frying process
1个月前
已完结
The role of food stereotype in hedonic judgment of a delicacy food: A case study of Korean consumers’ liking for sliced raw fish (sashimi)
5个月前
已完结
Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃
5个月前
已完结
Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production
6个月前
已完结
Temporal Dominance of Sensations: A review
6个月前
已关闭
MECHANISM OF IRON CATALYSIS OF LIPID OXIDATION IN WARMED-OVER FLAVOR OF MEAT
6个月前
已关闭
MECHANISM OF IRON CATALYSIS OF LIPID OXIDATION IN WARMED-OVER FLAVOR OF MEAT
6个月前
已完结
Effect of frozen storage on alterations in lipids of mechanically deboned chicken meats
7个月前
已完结
MECHANISM OF IRON CATALYSIS OF LIPID OXIDATION IN WARMED-OVER FLAVOR OF MEAT
7个月前
已关闭
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