Lv11
92 积分 2024-05-28 加入
Influence of non‐phosphate and low‐sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality
21天前
已完结
Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat
21天前
已完结
Mathematical modelling the variation of sodium chloride (NaCl) diffusion behavior and quality of grass carp fillets during salting
21天前
已完结
Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork
21天前
已完结
Impact of tumbling operating parameters on salt, water and acetic acid transfers during biltong-type meat processing
21天前
已完结
Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods
1个月前
已完结
Impact of Tumbling Process on the Toughness and Structure of Raw Beef Meat Pieces
1个月前
已完结
Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling
1个月前
已完结
Effect of vacuum tumbling and red beetroot juice incorporation on quality characteristics of marinated chicken breast and leg meats
1个月前
已完结
皖公网安备34019202002308
