Lv2
146 积分 2023-10-26 加入
Effects of dietary fiber on the quality of fried oysters and oil Permeation mechanism
2个月前
已完结
Unveiling microwave and Roasting-Steam heating mechanisms in regulating fat changes in pork using cell membrane simulation
3个月前
已完结
A novel strategy for discriminating different cultivation and screening odor and taste flavor compounds in Xinhui tangerine peel using E-nose, E-tongue, and chemometrics
4个月前
已完结
Comparative Analysis of Flavor Quality of Beef with Tangerine Peel Reheated by Stir-Frying, Steaming and Microwave
5个月前
已完结
The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages
5个月前
已完结
The antioxidant and antigenotoxic properties of citrus phenolics limonene and naringin
5个月前
已关闭
Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum
5个月前
已完结
Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes
5个月前
已完结
Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes
5个月前
已完结
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