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cjhsci
Lv5
934 积分
2024-01-12 加入
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Assessment of high intensity ultrasound for surface decontamination of salmon (S. salar), mackerel (S. scombrus), cod (G. morhua) and hake (M. merluccius) fillets, and its impact on fish quality
18小时前
待确认
Ultrasound as a potential process to tenderize beef: Sensory and technological parameters
18小时前
待确认
Applications of ultrasound in food technology: Processing, preservation and extraction
18小时前
待确认
Removal of the off-flavor compounds geosmin and 2-methylisoborneol from recirculating aquaculture system water by ultrasonically induced cavitation
19小时前
待确认
Aroma Extract Dilution Analysis. Precision and Optimal Experimental Design
20小时前
待确认
Determination and comparison of flavor (retronasal) threshold values of 19 flavor compounds in Baijiu
1天前
待确认
Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means
1天前
已完结
Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin
1天前
已完结
Identification of odour‐active compounds in muscle of brown trout (Salmo trutta) as affected by dietary lipid sources
1天前
已完结
Biochemical changes and amino acid deamination & decarboxylation activities of spoilage microbiota in chill-stored grass carp (Ctenopharyngodon idella) fillets
1天前
已完结
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文章不对
11天前
不对呀,宝宝
11天前
帮大忙了
2个月前
速度真快,帮大忙了,么么哒
2个月前
感谢,点赞
3个月前
感谢,点赞,速度真快,帮大忙了,么么哒
3个月前
信息填有误【积分已退回】
3个月前
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