Lv32
300 积分 2024-06-02 加入
Flammulina velutipes polysaccharides as an alternative cryoprotectant for frozen shrimp
2天前
已完结
Effects of heat treatments, storage and reheating on volatile compounds in pork and screening for characteristic volatile compounds
18天前
已完结
Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating
18天前
已完结
Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
18天前
已完结
Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties
18天前
已完结
Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin
21天前
已完结
Optimization of a variable-temperature heat pumpdrying process of shiitake mushrooms using response surface methodology
23天前
已完结
Characteristics and composition of emulsion‐based functional low‐fat chicken meat balls fortified with dietary fiber sources
23天前
已完结
Differentiation of Penaeus vannamei from different thermal processing methods in physico-chemical, flavor and sensory characteristics
23天前
已完结
Effect of sodium chloride or sodium bicarbonate in the chicken batters: A physico-chemical and Raman spectroscopy study
23天前
已完结
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