Lv3
270 积分 2025-09-19 加入
Elimination or Removal of Ethylene for Fruit and Vegetable Storage via Low-Temperature Catalytic Oxidation
1个月前
已完结
Long-term cold storage affects metabolites, antioxidant activities, and ripening and stress-related genes of kiwifruit cultivars
2个月前
已完结
New trends in the development and application of artificial intelligence in food processing
2个月前
已完结
Response Surface Evaluation of the Sensory Quality of Turkish Dry Fermented Sausage (sucuk) as Affected by Ripening Period, Nitrite Level and Heat Treatment
2个月前
已完结
Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage
2个月前
已完结
Effects of l-arginine/l-lysine on physicochemical properties of sodium-reduced Cantonese sausage without exogenous phosphate addition
2个月前
已完结
Quality characteristics of Chinese sausages made from PSE pork
2个月前
已完结
Characterization of fish sausage manufactured with combination of sunflower oil and fish oil stabilized with fish roe protein hydrolysates
2个月前
已完结
Comprehensive insights into the effect of color, texture, flavor and microbial community driven via yak bone-derived collagen peptides combined with tea polyphenols as a versatile additive in fermented sausages
2个月前
已完结
Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage
3个月前
已完结
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