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56 积分 2024-04-15 加入
Recent developments in novel freezing and thawing technologies applied to foods
16天前
已完结
Effect of magnetic nano−particles combined with multi−frequency ultrasound−assisted thawing on the quality and myofibrillar protein−related properties of salmon (Salmo salar)
3个月前
已完结
Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH
5个月前
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
5个月前
已完结
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