Lv5
830 积分 2022-10-23 加入
Comprehensive review of fat replacers utilized in sausages: Classification, advantages, and applications
5个月前
已完结
Innovative technologies in tea-beverage processing for quality improvement
8个月前
已完结
Variable-intensity electrostatic fields inhibit specific spoilage organisms in fresh meat: Mechanisms and antimicrobial efficacy
11个月前
已关闭
Water holding-capacity and flavor improvement of prepared meat patties induced by magnetic field-assisted marinating and preheating
11个月前
已完结
Using ice surrounding to improve radio frequency tempering uniformity of bulk pacific white shrimp (Litopenaeus vannamei)
1年前
已关闭
Multiphysics synergistic thawing technologies for mitigating meat quality deterioration: Mechanisms, applications, and future perspectives
1年前
已完结
Engineering nitrogen-doped carbon quantum dots: Nitrogen content-controlled dual-phase emission behavior
1年前
已完结
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