Lv3
320 积分 2024-10-12 加入
An Evaluation of the Potential of High-Intensity Ultrasound for Improving the Microbial Safety of Poultry
29天前
已完结
Effects of Electron Beam Irradiation on the Storage Stability and Quality Characteristics of Chicken and Duck Meat
1个月前
已完结
Effects of onion skin extract on lipid oxidation and volatile flavor compounds of low-salt dry-cured ham during ripening
1个月前
已完结
The effect of different heat treatment methods on the content and profile of volatile flavor compounds of pork tenderloin
1个月前
已完结
Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks
1个月前
已完结
Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking
1个月前
已完结
The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup
1个月前
已完结
Effects of Thermal Sterilization Conditions on Flavor and Lipid Oxidation of Sauced Duck Necks
1个月前
已完结
The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup
1个月前
已完结
Characterization of aroma and aroma-active compounds of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis
1个月前
已完结
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