Lv51
1350 积分 2024-12-18 加入
Effect of different Sous Vide cooking temperature-time combinations on the physicochemical, microbiological, and sensory properties of turkey cutlet
1小时前
待确认
Effects of post‐packaging pasteurization process on microbial, chemical, and sensory qualities of ready‐to‐eat cured vacuum‐packed Turkey breast
1天前
待确认
Oxidative Changes of Heat‐Sterilized Meat in Trays
1天前
已关闭
Estimation of real-time remaining shelf life using mean kinetic temperature
1个月前
已完结
Internal corrosion and shelf‐life of food cans and methods of evaluation
1个月前
已完结
Kinetics of malonaldehyde content in enriched chicken meat during isothermal cooking
3个月前
已完结
Amounts of malondialdehyde do not accurately represent the real oxidative level of all vegetable oils: a kinetic study of malondialdehyde formation
3个月前
已完结
Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation
3个月前
已完结
Malonaldehyde Content of Food
3个月前
已完结
Identification of polyester oligomers in laminated steel and their migration into food simulants
3个月前
已关闭
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