Lv21
140 积分 2025-07-17 加入
Pulsed Electric Field (PEF) Technology for Preserving Fruits and Vegetables: Applications, Benefits, and Comparisons
13天前
已完结
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects
13天前
已完结
Combined Sonication and Pulsed Electric Field for Food Processing - a State of the Art Review
13天前
已完结
Non-Thermal Technologies in Food Fermentation: Mechanisms, Benefits, and Industrial Perspectives for Sustainable Development
13天前
已完结
Improvement and Development of Physical Field Drying Technology: Principles, Models, Optimizations and Hybrids
13天前
已完结
Improvement and Development of Physical Field Drying Technology: Principles, Models, Optimizations and Hybrids
13天前
已完结
Improvement and Development of Physical Field Drying Technology: Principles, Models, Optimizations and Hybrids
18天前
已完结
Non-Thermal Technologies in Food Fermentation: Mechanisms, Benefits, and Industrial Perspectives for Sustainable Development
18天前
已完结
Combined Sonication and Pulsed Electric Field for Food Processing - a State of the Art Review
18天前
已完结
Electric Field-Assisted Thawing for Meat: Quality and Process Efficiency Aspects
18天前
已完结
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