Lv52
1480 积分 2025-09-29 加入
Effect of boiled-water-cooking time on quality and characteristic of flavor components in pig large intestines
1个月前
已完结
Effect of fermentation by Pediococcus pentosaceus and Staphylococcus carnosus on the metabolite profile of sausages
2个月前
已完结
Insight from untargeted metabolomics: Revealing the potential marker compounds changes in refrigerated pork based on random forests machine learning algorithm
3个月前
已完结
Quality optimization and shelf-life prediction of braised beef using synergistic ε-polylysine-integrated sterilization technologies
4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
4个月前
已完结
Mathematical Modeling for Virtualization in Food Processing
5个月前
已完结
Mathematical Modeling for Virtualization in Food Processing
5个月前
已完结
Mathematical Modeling for Virtualization in Food Processing
5个月前
已完结
Automated Poultry Carcass Inspection by a Hyperspectral–Multispectral Line-Scan Imaging System
5个月前
已完结
Volatile profiles and quality characterization in porcine large intestines with different water bath temperatures
5个月前
已完结
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