Lv74
3510 积分 2024-07-27 加入
Microbiological assessment of soy milk collected from bazar Ramadhan in Kuala Nerus, Terengganu
3天前
已完结
Optimization of Volumetric Ratio of Soy Milk and Concentration of Porang Gel on the Properties of Soy Milk Fortified with Ginger Extract
3天前
已完结
Varying precipitation conditions allow directing the composition and physical properties of soy protein concentrates
3天前
已完结
Isolation and characterization of coagulase negative staphylococci with high proteolytic activity from dry fermented sausages as a potential starter culture
7天前
已完结
Microbiota dynamics and volatile metabolite generation during sausage fermentation
7天前
已完结
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review
7天前
已完结
Effect of NaCl reduction and/or replacement on the quality and safety of dry-fermented sausages: Systematic review and meta-analysis
7天前
已关闭
The impact of thermosonication temperature on sous-vide cooking on the survival of Escherichia coli in beef steak
8天前
已关闭
Effects of Different Multi-frequency Ultrasonic Modes Assisted Low-temperature Marination On NaCl Diffusion and Protein Structure of Beef Tenderloins
8天前
已完结
Cinnamaldehyde inactivates Listeria monocytogenes at a low temperature in ground pork by disturbing the expression of stress regulatory genes
8天前
已完结
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