Lv6
1770 积分 2022-03-01 加入
Main animal fat replacers for the manufacture of healthy processed meat products
3个月前
已完结
Effect of salt-induced supercooling stability on the quality of chicken breast during supercooled storage
3个月前
已完结
A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose
3个月前
已完结
Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil
3个月前
已完结
Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
3个月前
已完结
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
3个月前
已完结
Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu
3个月前
已完结
Effect of long-chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough
4个月前
已完结
Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics
4个月前
已完结
Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS
5个月前
已完结
基于汽车风速的风能发电系统研究
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