Lv52
1060 积分 2025-03-18 加入
Development of Soy Protein Isolate Cheese Sticks and the Taste Analysis
29天前
已完结
Influence of varying oxygen transmission rates in heat-shrinkable packaging on the quality of beef during 90 days of chilled storage
3个月前
已完结
Effects and mechanisms of ultrasonic-assisted emulsification on the properties of rennet casein emulsions under low salt conditions
5个月前
已完结
Carboxymethylcellulose/Agar-Based Multifunctional Films Incorporated with Zn-Doped SnO2 Nanoparticles for Active Food Packaging Application
5个月前
已完结
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