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200 积分 2025-07-02 加入
Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time
2小时前
待确认
Low‐field nuclear magnetic resonance analysis of the effects of heating temperature and time on braised beef
2小时前
已完结
The effect of microstructure on the mechanical properties of TC4-DT titanium alloys
3小时前
已完结
The perspective of meat and meat-alternative consumption in China
13小时前
已完结
Robotization and intelligent digital systems in the meat cutting industry: From the perspectives of robotic cutting, perception, and digital development
13小时前
已完结
The water-holding capacity of meat: A reference analytical method
1天前
已完结
Combined impacts of low voltage electrostatic field and high humidity assisted-thawing on quality of pork steaks
1天前
已完结
Toward understanding the mechanism in ultrasonic cutting of silica aerogel composites using a bionic micro-serrated tool
2天前
已完结
COVID-19 pandemic crisis and food safety: Implications and inactivation strategies
2天前
已完结
Ultrasonic Cutting of Foods
2天前
已完结
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