Lv11
86 积分 2024-04-15 加入
Effect of magnetic nano−particles combined with multi−frequency ultrasound−assisted thawing on the quality and myofibrillar protein−related properties of salmon (Salmo salar)
1小时前
已完结
Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH
1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
1个月前
已完结
Studies on the Ohmic Thawing of Frozen Surimi
6个月前
已完结
Electroconductive thawing by liquid contact
6个月前
已关闭
Influence of pulsed electric field on thawing of frozen pork: Physical properties, fat oxidation and protein structure
7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
7个月前
已完结
Design of Ohmic Thawing Cell with Hydrostatic Pressure Units: Application in Minced Beef
7个月前
已完结
Novel methods for rapid freezing and thawing of foods – a review
8个月前
已完结
Ohmic heating – a review
8个月前
已完结
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