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60 积分 2024-02-19 加入
Effects of high voltage electrostatic field assisted freezing enhanced with ultrahigh permittivity ceramic on quality attributes of grass carp (Ctenopharyngodon idella) fillets during frozen storage
11个月前
已完结
Effect of wet-aging on meat quality and exudate metabolome changes in different beef muscles
1年前
已完结
Effect of beef long‐storage under different temperatures and vacuum‐packaging conditions on meat quality, oxidation processes and microbial growth
1年前
已完结
Effect of chilling, freezing and thawing on meat quality: A review
1年前
已关闭
Haem-mediated protein oxidation affects water-holding capacity of beef during refrigerated storage
1年前
已完结
Effect of chilling, freezing and thawing on meat quality: A review
1年前
已关闭
Critical overview of biorefinery approaches for valorization of protein rich tree nut oil industry by-product
1年前
已完结
Effects of Different Low-Temperature Storage Methods on the Quality and Processing Characteristics of Fresh Beef
1年前
已完结
Techniques of meat preservation- A review
1年前
已完结
Combined effect of irradiation and butylated hydroxyanisole on shelf life and quality of beef at ambient temperature
1年前
已完结
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