Lv13
10 积分 2024-06-23 加入
Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure
4小时前
已完结
Physicochemical and microbiological characteristics of beef treated with high‐intensity ultrasound and stored at 4 °C
1天前
已完结
Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets
1天前
已完结
The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)
1天前
已完结
Applications of ultrasound in food technology: Processing, preservation and extraction
1天前
已完结
Influence of fat on the flavour of an emulsified meat product
1天前
已完结
Effects of Ultrasound-Assisted Emulsification on the Emulsifying and Rheological Properties of Myofibrillar Protein Stabilized Pork Fat Emulsions
1天前
已完结
Investigation of the relationships between different enzymes and postmortem duck muscle tenderization
2个月前
已完结
Extraction of antioxidant compounds from blackberry (Rubus sp.) bagasse using supercritical CO2 assisted by ultrasound
3个月前
已完结
Statistical approaches to access the effect of Lactobacillus sakei culture and ultrasound frequency on fatty acid profile of beef jerky
3个月前
已完结
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