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220 积分 2025-03-21 加入
Impact of Sous Vide Cooking on Nutritional Quality of Meat
1个月前
已关闭
Nutritional value of cooked and sous-vide beef: mineral compounds content
1个月前
已完结
Evaluation of Sous-Vide Technology in Gastronomy
1个月前
已关闭
Impact of microwave processing on nutritional, sensory, and other quality attributes
1个月前
已关闭
The Effects of Different Cooking Methods on Some Quality Criteria and Mineral Composition of Beef Steaks
1个月前
已完结
Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking
1个月前
已完结
Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review
4个月前
已完结
Effect of hybrid cooking (ultrasound – ohmic – infrared) method on textural and microbial properties of beefs
6个月前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
6个月前
已完结
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