Lv3
250 积分 2025-03-21 加入
Minimizing spice usage while retaining flavor signatures of spiced pork via integrative flavoromics and sensory evaluation
1个月前
已完结
Effect of frozen storage on the untargeted and targeted metabolites of flavored roasted beef using UHPLC–MS/MS and GC–MS
1个月前
已完结
Impact of Sous Vide Cooking on Nutritional Quality of Meat
6个月前
已关闭
Nutritional value of cooked and sous-vide beef: mineral compounds content
6个月前
已完结
Evaluation of Sous-Vide Technology in Gastronomy
6个月前
已关闭
Impact of microwave processing on nutritional, sensory, and other quality attributes
6个月前
已关闭
The Effects of Different Cooking Methods on Some Quality Criteria and Mineral Composition of Beef Steaks
6个月前
已完结
Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking
6个月前
已完结
Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review
9个月前
已完结
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