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Advances in the Formation and Control Methods of Undesirable Flavors in Fish
1天前
待确认
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study
7天前
已完结
Effect of magnetic field-assisted thawing on the quality and microstructure of Portunus trituberculatus meat
7天前
已完结
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
8天前
已完结
Novel assistive technologies for efficient freezing of pork based on high voltage electric field and static magnetic field: A comparative study
8天前
已完结
Effects of space electric field-assisted refrigerator thawing on the quality of frozen Antarctic krill
8天前
已完结
Effect of constant-current pulsed electric field thawing on proteins and water-holding capacity of frozen porcine longissimus muscle
8天前
已完结
Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins
8天前
已关闭
Role of Lipids in Food Flavor Generation
14天前
已完结
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