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安若
Lv4
590 积分
2022-09-29 加入
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Control of ice crystal nucleation and growth during the food freezing process
20天前
已完结
Spoilage and shelf‐life extension of fresh fish and shellfish
2个月前
已完结
Postmortem Biochemical Changes in Muscle of Buccinum striatissimum during Storage
5个月前
已关闭
Effects of Storage Temperature on Postmortem Changes of ATP and Its Related Compounds and Freshness Indices in Oyster Tissues
5个月前
已完结
Chemical Indices for Assessing Freshness of Shellfish during Storage
5个月前
已完结
Effects of Storage Temperature on Postmortem Changes of ATP and Its Related Compounds and Freshness Indices in Oyster Tissues
5个月前
已完结
CHANGES IN CONCENTRATION OF ATP-RELATED COMPOUNDS IN VARIOUS TISSUES OF OYSTER DURING ICE STORAGE
5个月前
已完结
Emerging Techniques in Food Preservation
6个月前
已关闭
Shellfish Freezing
6个月前
已关闭
Effects of Different Freezing Methods on Water Distribution, Microstructure and Protein Properties of Cuttlefish during the Frozen Storage
7个月前
已完结
没有进行任何应助
感谢,速度真快
20天前
感谢,帮大忙了
2个月前
感谢,速度真快
5个月前
感谢,帮大忙了
5个月前
点赞,速度真快
7个月前
感谢,帮大忙了
7个月前
感谢,帮大忙了
7个月前
感谢,帮大忙了
7个月前
速度真快,帮大忙了
7个月前
速度真快,帮大忙了,感谢
7个月前
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