Lv21
170 积分 2025-03-21 加入
Impact of microwave processing on nutritional, sensory, and other quality attributes
1小时前
已关闭
The Effects of Different Cooking Methods on Some Quality Criteria and Mineral Composition of Beef Steaks
2小时前
已完结
Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking
3小时前
已完结
Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review
3个月前
已完结
Effect of hybrid cooking (ultrasound – ohmic – infrared) method on textural and microbial properties of beefs
4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
5个月前
已完结
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