Lv3
248 积分 2023-07-27 加入
New insights into the growth characteristics, bacterial interaction and spoilage contribution of Pseudomonas species in vacuum skin packaged beef
1个月前
已完结
Determination of heterocyclic aromatic amine content of protein extracts and protein hydrolysates obtained from meat trimming wastes under different process conditions
1个月前
已关闭
A comprehensive review on natural sweeteners: impact on sensory properties, food structure, and new frontiers for their application
2个月前
已完结
Novel insight into the formation and improvement mechanism of physical property in fermented tilapia sausage by cooperative fermentation of newly isolated lactic acid bacteria based on microbial contribution
2个月前
已完结
Targeted control of beef spoilage: Integrating slaughter-source tracking with packaging-temperature hurdles for precision preservation
2个月前
已完结
Identification, Characterization, and Mechanism of the Ene Reductase KlebER3 from Klebsiella sp. O852 for the Production of Dihydrocarvone
2个月前
已完结
Identification, Characterization, and Mechanism of the Ene Reductase KlebER3 from Klebsiella sp. O852 for the Production of Dihydrocarvone
2个月前
已完结
Food sweeteners: Angels or clowns for human health?
3个月前
已完结
Biopreservation of ready-to-eat Atlantic salmon (Salmo salar) by lactic acid bacteria: Effect on safety and quality parameters
3个月前
已关闭
Precision Meat Preservation via Intelligent Non-Migratory Antimicrobial Packaging
3个月前
已完结
皖公网安备34019202002308
