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250 积分 2025-03-21 加入
Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
18天前
已完结
Minimizing spice usage while retaining flavor signatures of spiced pork via integrative flavoromics and sensory evaluation
3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
3个月前
已完结
Impact of Sous Vide Cooking on Nutritional Quality of Meat
7个月前
已关闭
Nutritional value of cooked and sous-vide beef: mineral compounds content
7个月前
已完结
Evaluation of Sous-Vide Technology in Gastronomy
7个月前
已关闭
Impact of microwave processing on nutritional, sensory, and other quality attributes
7个月前
已关闭
The Effects of Different Cooking Methods on Some Quality Criteria and Mineral Composition of Beef Steaks
7个月前
已完结
Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking
7个月前
已完结
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