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40 积分 2024-12-17 加入
Mechanisms of ice crystallization in ice cream production
1个月前
已完结
Influence of freezing rate variation on the microstructure and physicochemical properties of food emulsions
1个月前
已完结
Use of dry ice as innovative technology to preserve the chemical and microbial characteristics of burrata cheese
4个月前
已完结
Production and characterisation of reduced-fat and PUFA-enriched Burrata cheese
4个月前
已完结
Biochemistry of Milk Processing
4个月前
已完结
Mozzarella Cheese – A Review of the Structural Development During Processing
4个月前
已完结
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