Lv5
1220 积分 2024-11-05 加入
The effects of sous-vide, microwave cooking and stewing of goose meat on fatty acid profile and lipid indices
1个月前
已完结
Fatty acid profiles and health lipid indices in the breast muscles of local Polish goose varieties
1个月前
已完结
Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy
1个月前
已完结
Metabolomic comparison of meat quality and metabolites of geese breast muscle at different ages
1个月前
已完结
Effect of chitooligosaccharide and different low molecular weight chitosans on the formation of acrylamide and 5-hydroxymethylfurfural and Maillard reaction products in glucose/fructose-asparagine model systems
1个月前
已完结
The latest advances on the formation, exposure level and control strategies of nitrosamines in meat, poultry and fish products
2个月前
已完结
Formation mechanism, detection methods and control strategies of warmed-over flavor in meat and meat products of livestock and poultry: A comprehensive review and future perspectives
2个月前
已完结
Chitosan as a bioactive preservative in seafood and meat products: Meta-analysis on microbial safety, physicochemical stability, and organoleptic quality
2个月前
已完结
Pharmacopeial parametric release strategy in microbiological quality control of radiopharmaceuticals
3个月前
已关闭
Innovations and challenges in the production of prepared dishes based on central kitchen engineering: A review and future perspectives
3个月前
已完结
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