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10 积分 2024-04-02 加入
Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality
2天前
已完结
Application of ultrasound technology in processing of ready-to-eat fresh food: A review
4天前
已完结
Tri‐frequency simultaneous ultrasound pickling for the acceleration of the NaCl content and quality improvement of pork (longissimus dorsi)
7天前
已完结
Carbonyl assays for determination of oxidatively modified proteins
3个月前
已关闭
Gel performance of surimi induced by various thermal technologies: A review
5个月前
已完结
Protein oxidation and proteolysis during roasting and in vitro digestion of fish (Acipenser gueldenstaedtii)
5个月前
已完结
Correction: Novel electrode material based on coral-like cerium orthoferrite (CeFeO3) for efficient alkaline water splitting
5个月前
已完结
Novel electrode material based on coral-like cerium orthoferrite (CeFeO3) for efficient alkaline water splitting
5个月前
已完结
Gel performance of surimi induced by various thermal technologies: A review
11个月前
已完结
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