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1090 积分 2024-11-23 加入
Flavor Formation and Quality Maintenance in Meat Processing
2天前
已完结
Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality
2天前
已完结
Probiotics and their fermented feed: multi-dimensional effects and mechanistic insights on pork quality
11天前
已完结
Effect of conductive hydro-dried active packaging on the oxidative stability of peanuts
17天前
已完结
296. AMSA Processed Meats Chapters and Assessment Guidelines
19天前
已完结
Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef
20天前
已完结
Influence of additives on moisture variation and edible quality of minced chicken breast subjected to combined radio frequency and water bath treatments
20天前
已完结
Developing cold air assisted radio frequency tempering protocol based on heating rate, uniformity, and quality of frozen chicken breast
21天前
已完结
Structural engineering of plant-based meat alternatives via salt incorporation: Comparative analysis with cooked chicken breast and evaluation of structural stability under thermal pasteurization and freeze–thaw treatment
21天前
已完结
Optimization of pasteurization of meat products using pasteurization values (p-values)
21天前
已完结
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