Lv21
130 积分 2024-04-17 加入
Research on the changes of water-soluble flavor substances in grass carp during steaming
1个月前
已完结
Current status and prospects of turbot (Scophthalmus maximus) aquaculture in China: A review
2个月前
已完结
Ultra-Processed Foods and Health Outcomes: A Narrative Review
2个月前
已完结
How important is healthiness, carbon footprint and meat content when purchasing a ready meal? Evidence from a non-hypothetical discrete choice experiment
2个月前
已完结
Sperm characteristics of wild-caught and hatchery-reared turbot, Scophthalmus maximus, originated from the Black Sea
5个月前
已完结
Accumulated CO2 affects growth, acid-base regulation and ion balance of turbot (Scophthalmus maximus) in a recirculating aquaculture system
5个月前
已完结
Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing
5个月前
已完结
Flavor mechanism of micro-nanoparticles and correlation analysis between flavor substances in thermoultrasonic treated fishbone soup
6个月前
已完结
Identification of a novel circovirus associated with turbot (Scophthalmus maximus) acute hemorrhage disease
7个月前
已完结
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