Lv11
88 积分 2024-04-15 加入
Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH
9小时前
已完结
The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and beef) meat
9小时前
已完结
Studies on the Ohmic Thawing of Frozen Surimi
4个月前
已完结
Electroconductive thawing by liquid contact
4个月前
已关闭
Influence of pulsed electric field on thawing of frozen pork: Physical properties, fat oxidation and protein structure
6个月前
已完结
Effects of ohmic heating thawing under an appropriate electric field on the quality and structure of duck breast meat
6个月前
已完结
Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef
6个月前
已完结
Novel methods for rapid freezing and thawing of foods – a review
6个月前
已完结
Ohmic heating – a review
6个月前
已完结
Effects of ohmic thawing on histological and textural properties of beef cuts
6个月前
已完结
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