Lv53
1290 积分 2025-09-29 加入
Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines
2小时前
已完结
Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages
24天前
已完结
Insight from untargeted metabolomics: Revealing the potential marker compounds changes in refrigerated pork based on random forests machine learning algorithm
1个月前
已完结
Quality optimization and shelf-life prediction of braised beef using synergistic ε-polylysine-integrated sterilization technologies
2个月前
已完结
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers
2个月前
已完结
Mathematical Modeling for Virtualization in Food Processing
3个月前
已完结
Mathematical Modeling for Virtualization in Food Processing
3个月前
已完结
Mathematical Modeling for Virtualization in Food Processing
3个月前
已完结
Automated Poultry Carcass Inspection by a Hyperspectral–Multispectral Line-Scan Imaging System
3个月前
已完结
Volatile profiles and quality characterization in porcine large intestines with different water bath temperatures
3个月前
已完结
皖公网安备34019202002308
