Lv11
60 积分 2024-05-10 加入
Effect of freeze-thaw cycles on nutritional quality and processing characteristics of duck meat of different breeds
1小时前
已完结
Effects of freeze-thaw cycles on the quality and flavor profiles of stir-fried ZhiJiang duck
1小时前
已完结
Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum
2个月前
已完结
Flavor profile of dried shrimp at different processing stages
2个月前
已完结
Optimisation of the Plated Through Hole (PTH) Process Using Experimental Design and Response Surface Methodology
2个月前
已完结
Effects of Different Treatments on Fishy Odor of Fish Soups
2个月前
已完结
Unraveling the relationship between aroma characteristics and lipid profile of abalone (Haliotis discus hannai) during seasonal fluctuation and thermal processing
2个月前
已完结
Development and validation of a HILIC-MS/MS method for simultaneous quantitative of taste-active compounds in foods
2个月前
已完结
Enhancing milk quality assessment with watermelon (Citrullus lanatus) urease immobilized on VS2-chitosan nanocomposite beads using response surface methodology
2个月前
已完结
Roles of different initial Maillard intermediates and pathways in meat flavor formation for cysteine-xylose-glycine model reaction systems
3个月前
已完结
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