Lv1
72 积分 2024-01-28 加入
Evaluation of musculoskeletal disorders risks in forestry
19天前
已完结
Variations of DON Content in Grain during Wheat Tempering at Different Temperatures
1个月前
已关闭
Raw vs. frozen pork “gyros”: Predicting simultaneous growth of pathogenic and spoilage microorganisms under commercially occurring roasting scenarios
1个月前
已完结
Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage
1个月前
已完结
Characterization of the key aroma-active compounds in Yangjiang Douchi by sensory-directed flavor analysis
1个月前
已完结
Key Concerns and Drivers of Low-Cost Air Quality Sensor Use
1个月前
已完结
The effect of cooking methods on mineral and vitamin contents of African catfish
2个月前
已完结
Aging and oxidative stress: Modulation by dietary restriction
2个月前
已完结
Evaluation of protein structural changes and water mobility in chicken liver paste batters prepared with plant oil substituting pork back-fat combined with pre-emulsification
3个月前
已完结
Assessing the impact of heavy metal residues in food and drug packaging on the standard bacterial strains: a biofilm perspective
3个月前
已完结
皖公网安备34019202002308
