Lv64
2900 积分 2023-08-11 加入
Principle component analysis (PCA) for investigation of relationship between population dynamics of microbial pathogenesis, chemical and sensory characteristics in beef slices containing Tarragon essential oil
47分钟前
已完结
FT-IR analysis of tilapia fillets: Developing PLS models for the prediction of storage days, aerobic plate count, and lactobacilli
1小时前
已完结
Data fusion of near-infrared and Raman spectroscopy: An innovative tool for non-destructive prediction of the TVB-N content of salmon samples
1小时前
已完结
One-Minute Fish Freshness Evaluation by Testing the Volatile Amine Gas with an Ultrasensitive Porous-Electrode-Capped Organic Gas Sensor System
1小时前
已完结
Effects of Heat Pump Drying Parameters on the Volatile Flavor Compounds in Silver Carp
1小时前
已完结
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
1小时前
已完结
Optimization of Chitosan Concentration on The Quality and Shelf Life of Frozen Rohu (Labeo rohita) Fillets
14天前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
2个月前
已完结
Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review
2个月前
已完结
Effects of Irradiation Combined with Partial Freezing Treatment on Texture, Flavor Compounds, and Storage Quality of Fermented Stinky Sea Bass
2个月前
已完结
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