Lv4
730 积分 2024-11-05 加入
Warmed-over flavour profiles, microbial changes, shelf-life and check-all-that-apply sensory analysis of cooked minced pork treated with varying levels of Moringa oleifera leaf and root powder
10天前
已完结
Multiple Technologies Combined to Analyze the Changes of Odor and Taste in Daokou Braised Chicken during Processing
12天前
已完结
Trapping phenylacetaldehyde by litchi shell polyphenols and their characteristic catechins in chemical model and roast pork patty: Identification of catechins-adducts and toxicity assessment
14天前
已完结
Shelf-life of refrigerated Asian sea bass slices treated with cold plasma as affected by gas composition in packaging
18天前
已完结
Probiotic microorganisms from non-dairy traditional fermented foods
1个月前
已完结
Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability
1个月前
已完结
Authentication of barley-finished beef using visible and near infrared spectroscopy (Vis-NIRS) and different discrimination approaches
1个月前
已完结
Determination of Free Glycidol and Total Free Monochloropropanediol in Fish and Krill Oil with Simple Aqueous Derivatization and High-Performance Liquid Chromatography–Tandem Mass Spectrometry
1个月前
已完结
COOKING OF MEAT | Warmed-Over Flavor
1个月前
已完结
COOKING OF MEAT | Warmed-Over Flavor
1个月前
已关闭
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