Lv5
1200 积分 2024-11-23 加入
Probiotics and their fermented feed: multi-dimensional effects and mechanistic insights on pork quality
3天前
已完结
Effect of conductive hydro-dried active packaging on the oxidative stability of peanuts
10天前
已完结
296. AMSA Processed Meats Chapters and Assessment Guidelines
12天前
已完结
Efficacy of radio frequency cooking in the reduction of Escherichia coli and shelf stability of ground beef
13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
13天前
已完结
Developing cold air assisted radio frequency tempering protocol based on heating rate, uniformity, and quality of frozen chicken breast
13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
13天前
已完结
Optimization of pasteurization of meat products using pasteurization values (p-values)
13天前
已完结
Mechanism underlying dynamic thermal resistance of Salmonella Enteritidis PT 30 at cellular and metabolic levels during hot air-assisted radio frequency pasteurization of in-shell walnuts
13天前
已完结
Non‐thermal technologies and its current and future application in the food industry: a review
13天前
已完结
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