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26 积分 2024-04-25 加入
Monitoring of assertive Lactobacillus sakei and Lactobacillus curvatus strains using an industrial ring trial experiment
12小时前
待确认
The efficacy of tragacanth gel incorporated with cell-free supernatants of Lactobacillus sakei and Lactobacillus curvatus for preserving Pacific white shrimp
14小时前
已完结
Microbial composition of spoiled irradiated ready-to-eat chicken feet and their spoilage characteristics
25天前
已完结
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw
25天前
已完结
Application of various polysaccharide gums to improve gelation and rheological properties of hydroxypropyl starch hydrocolloids
1个月前
已完结
Soy protein isolates: A review of their composition, aggregation, and gelation
1个月前
已完结
Effect of dry aging on quality parameters, protein profile and protein oxidation level of beef
1个月前
已完结
Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels
1个月前
已完结
Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus
2个月前
已完结
Interspecies assertiveness of Lactobacillus curvatus and Lactobacillus sakei in sausage fermentations
2个月前
已完结
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