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8 积分 2024-10-12 加入
Insight into the effects of different reheating methods on the nutritional profile and volatile flavor compounds of frozen pre-cooked minced pork products fortified with n-3 polyunsaturated fatty acids
4天前
已完结
Oxidation Products in Chicken Meat After Frozen Storage, Microwave and Convection Oven Cooking, Refrigerated Storage, and Reheating
4天前
已完结
Effect of Reheating on the Quality of Selected Starch-Based Foods: Steam-Based Reheating System Vs. Microwave Reheating
4天前
求助中
Steaming reheating preserves the original flavor of prepared hand-grabbed mutton: Insights from lipidomics and flavor chemistry
4天前
已完结
Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes
4天前
已完结
Construction of starch-sodium alginate interpenetrating network as an effective strategy to improve the quality of extruded whole buckwheat noodles during reheating and soaking periods
4天前
已完结
Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties
4天前
已完结
Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready‐to‐Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere
4天前
已完结
Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments
4天前
已完结
Oxidative changes in cooled and cooked pale, soft, exudative (PSE) chicken meat
4天前
已完结
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