Lv3
288 积分 2024-01-23 加入
Water status and distribution in shiitake mushroom and the effects of drying on water dynamics assessed by LF-NMR and MRI
1个月前
已完结
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
1个月前
已完结
Sensory Evaluation of Oils/Fats and Oil/Fat–Based Foods
1个月前
已完结
On the mechanism by which oil uptake decreases crispy/crunchy behaviour of fried products
1个月前
已完结
Interfacial thermal resistance: Past, present, and future
2个月前
已完结
Statistical Power Analysis for the Behavioral Sciences
2个月前
已完结
Statistical Power Analysis for the Behavioral Sciences (2nd ed.)
2个月前
已完结
G*Power 3: A flexible statistical power analysis program for the social, behavioral, and biomedical sciences
2个月前
已完结
Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats
2个月前
已完结
Deep fat frying of tortilla chips: an integrated approach
2个月前
已关闭
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