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2024-04-15 加入
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Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking
3天前
已完结
Inactivation of Staphylococcus aureus in phosphate buffered saline and physiological saline using ohmic heating with different voltage gradient and frequency
4天前
已完结
Effects of ohmic heating with different voltages on the quality and microbial diversity of cow milk during thermal treatment and subsequent cold storage
4天前
已完结
Conventional and ohmic heating pasteurization of fresh and thawed sheep milk: Energy consumption and assessment of bacterial microbiota during refrigerated storage
4天前
已完结
Effect of immersion ohmic heating on thawing rate and properties of frozen tuna fish
4天前
已完结
Effects of four multi-compound freezing medium on the quality of red drum (Sciaenops ocellatus) during frozen storage
4天前
已完结
Effects of different thawing methods on quality of unfrozen meatsEffets de différentes méthodes de décongélation sur la qualité des viandes non congelées
7天前
已完结
Electrical conductivity of salmon muscles – analysis of the influence of muscle position and electrical current direction during ohmic heating
9天前
已关闭
Effect of novel infrared–ohmic thawing method on the thawing rate and minced turkey breast quality
9天前
已完结
Continuous ohmic heating of commercially processed apple juice using five sequential electric fields results in rapid inactivation of Alicyclobacillus acidoterrestris spores
10天前
已完结
没有进行任何应助
帮大忙了,么么哒
4天前
感谢,么么哒
4天前
感谢,感谢,感谢,感谢,感谢,么么哒
7天前
帮大忙了,多谢多谢
9天前
帮大忙了,感谢,感谢
1个月前
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