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22 积分 2022-08-18 加入
Marination with citric acid, lemon, and grapefruit affects the sensory, textural, and microstructure characteristics of poultry meat
1个月前
已完结
Dietary Fiber: Properties, Recovery, and Applications
3个月前
已完结
Psyllium: a useful functional ingredient in food systems
4个月前
已完结
Multidisciplinary insights for salt reduction and flavor enhancement in foods: integrating strategies via molecular design, taste signal transduction, and cognitive perception
5个月前
已完结
Challenges to reduce or replace NaCl by chloride salts in meat products made from whole pieces – a review
6个月前
已完结
Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption
7个月前
已完结
Study on the effect and mechanism of chicken breast on the gel properties of silver carp (Hypophthalmichtys molitrix) surimi
7个月前
已完结
Research progress on quality deterioration mechanism and control technology of frozen muscle foods
7个月前
已完结
Revolutionizing Cryopreservation: Bio-Based Cryoprotectants, Mechanisms, and Advanced Applications for Sustainable Pan-Food Systems
7个月前
已关闭
Molecular and microstructural changes of chicken breasts in preheating‐freezing‐reheating process: The role of ice crystal formation and growth
7个月前
已完结
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