SciHub
文献互助
期刊查询
一搜即达
科研导航
交流社区
登录
注册
发布
文献
求助
首页
我的求助
捐赠本站
Lucky
Lv3
320 积分
2022-10-13 加入
最近求助
最近应助
互助留言
Advances in prepared dish processing using efficient physical fields: A review
7天前
已完结
Effect of water ice-glazing on the quality of frozen swimming crab (Portunus trituberculatus) by liquid nitrogen spray freezing during frozen storage
20天前
已完结
Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages
23天前
已完结
Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat
23天前
已完结
Improving the Physicochemical and Textural Properties of Squid (Loligo vulgaris) Muscle by Sous-Vide Cooking in Different Time-Temperature Combinations
23天前
已完结
The relationship of muscle fibre size to tenderness of beef
1个月前
已完结
Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel
1个月前
已完结
Heat Intensity and Warmed-over Flavor in Precooked Chicken Patties Formulated at 3 Fat Levels and 3 Pepper Levels
2个月前
已完结
Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies
2个月前
已完结
Effectiveness of oxygen barrier oven bags in low temperature cooking on reduction of warmed-over flavor in beef roasts
2个月前
已完结
没有进行任何应助
帮大忙了
1年前
速度真快
1年前
感谢
1年前
感谢
1年前
已找到【积分已退回】
1年前
感谢
1年前
感谢
1年前
感谢
1年前
点赞
1年前
感谢,帮大忙了
1年前
最近帖子
最近评论
没有发布任何帖子
没有发布任何评论