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40 积分 2024-10-12 加入
Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
28天前
已完结
Effects of rosemary and ginger on the storage quality of western‐style smoked sausage
2个月前
已完结
Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein
2个月前
已完结
Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage
2个月前
已完结
Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein
2个月前
已完结
Effect of Pre-Emulsion of Pea-Grass Carp Co-Precipitation Dual Protein on the Gel Quality of Fish Sausage
2个月前
已完结
Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel
2个月前
已完结
Effect of the addition of different forms of rosemary (Rosmarinus officinalis L.) on the quality of vacuum-packed minced pork
2个月前
已完结
Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines
2个月前
已完结
Improving the storage quality of Harbin red sausages by quaternized chitosan/sodium alginate coating curcumin nano-emulsion
2个月前
已完结
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