Lv41
580 积分 2024-03-26 加入
Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets
4天前
已完结
Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer
12天前
已完结
Recent advances in cured raw ham manufacture
25天前
已关闭
The Effect of Low Salt Concentration on The Quality of Dry Salted Anchovy: A Case Study of Sungsang Village, South Sumatera, Indonesia
1个月前
已完结
Effect of lipid oxidation on quality attributes and control technologies in dried aquatic animal products: a critical review
1个月前
已完结
Supercritical drying of food products: An insightful review
2个月前
已完结
Effect of hot‐air drying on drying characteristics and quality of tiger nut
2个月前
已完结
Effect of brine concentration on the quality of salted large yellow croaker during processing and refrigeration
2个月前
已完结
Effect of light treatmeat on oxidation and flavour of dry-cured Wuchang fish
2个月前
已完结
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