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90 积分 2024-10-31 加入
Determination of nucleotide concentrations with high performance liquid chromatography (HPLC): Application to fish
10小时前
已完结
Resveratrol-myosin interaction: A novel strategy for mitigating quality deterioration in frozen sturgeon surimi
24天前
已完结
Texture deterioration in fish during cold storage: Mechanistic pathways and evaluation of preservation strategies
1个月前
已完结
Non-destructive monitoring the freshness of sea bass fillets using Raman spectroscopy with orthogonal signal correction and multivariate analysis
1个月前
已完结
Novel techniques for evaluating freshness quality attributes of fish: A review of recent developments
1个月前
已完结
Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles
1个月前
已完结
Partial NaCl replacement with arginine during brining influences apoptosis and post-brining quality of grass carp fillets
1个月前
已关闭
Amino acid degradation and related quality changes caused by common spoilage bacteriain chill-stored grasscarp (Ctenopharyngodon idella)
1个月前
已完结
Insights into the fish protein degradation induced by the fish-borne spoiler Pseudomonas psychrophila and Shewanella putrefaciens: From whole genome sequencing to quality changes
1个月前
已完结
Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella)
1个月前
已完结
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