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曹俊皓
Lv2
130 积分
2023-11-06 加入
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Effect of different orthogonal double frequency ultrasonic assisted freezing on the quality of sea bass
1个月前
已完结
Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage
1个月前
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Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying
3个月前
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Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions
3个月前
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In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility
3个月前
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Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet
5个月前
已完结
Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)
5个月前
已完结
Sous vide processed ready-to-cook seerfish steaks: Process optimization by response surface methodology and its quality evaluation
5个月前
已完结
Antimicrobial mechanisms of spice essential oils and application in food industry
6个月前
已完结
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