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20 积分
2024-04-15 加入
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Model for electrical conductivity of muscle meat during Ohmic heating
1小时前
已完结
Analysis of thermal processing of liquid eggs using a high frequency ohmic heating: Experimental and computer simulation approaches
3天前
已完结
Innovative food processing technology using ohmic heating and aseptic packaging for meat
5天前
已完结
Comparison of Quality Attributes of Ohmic and Water Immersion Thawed Shrimp
6天前
已完结
Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing
6天前
已完结
Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets
7天前
已完结
Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing
11天前
已完结
Effect of supercooled freezing on the quality of pork tenderloin meat under different thawing conditions
11天前
已完结
Insight into the effects of chitosan on the gelling properties of tilapia surimi gel under microwave heating treatment
12天前
已完结
Dual enhancement effects of different yeast extract on gel properties and saltiness perception of low-salt surimi gel from silver carp
13天前
已完结
没有进行任何应助
帮大忙了
3天前
帮大忙了
5天前
速度真快,帮大忙了
6天前
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感谢
11天前
帮大忙了,感谢
12天前
速度真快,么么哒,速度真快,帮大忙了
13天前
帮大忙了,么么哒
18天前
感谢,么么哒
18天前
感谢,感谢,感谢,感谢,感谢,么么哒
21天前
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