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2180 积分 2023-08-11 加入
Pulsed electric field: Role in protein digestion of beef Biceps femoris
16天前
已关闭
A standardised staticin vitrodigestion method suitable for food – an international consensus
16天前
已完结
Comparative study on the levels of carotenoids lutein, zeaxanthin and β-carotene in Indian spices of nutritional and medicinal importance
18天前
已完结
Volatile Organic Compounds Profile Obtained from Processing Steps of Pacific Oysters ( Crassostrea gigas ) as Perspective for Food Industry
18天前
已完结
Extraction of fish oil from fish heads using ultra-high pressure pre-treatment prior to enzymatic hydrolysis
18天前
已完结
High pressure thermal sterilization of barramundi ( Lates calcarifer ) muscles in brine: Effects on selected physicochemical properties
18天前
已完结
Comparison of biochemical composition and non-volatile taste active compounds in raw, high hydrostatic pressure-treated and steamed oysters Crassostrea hongkongensis
18天前
已完结
Effects of high hydrostatic pressure (HHP) and storage temperature on bacterial counts, color change, fatty acids and non-volatile taste active compounds of oysters (Crassostrea ariakensis)
18天前
已完结
Effects of high‐pressure processing on aquatic products with an emphasis on sensory evaluation
18天前
已完结
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