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6 积分 2025-07-02 加入
The effect of shower time, electrolyte treatment, and electrical stimulation on meat quality of cattle longissimus thoracis muscle in cold weather
1个月前
已完结
Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification
1个月前
已完结
Ultrasound as a potential process to tenderize beef: Sensory and technological parameters
1个月前
已完结
Structural and morphological optimization of low-salt myofibrillar proteins aggregates by ultrasound treatment: modulation of thermal aggregation behavior
1个月前
已完结
Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment
1个月前
已完结
Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks
1个月前
已完结
Pre-crack cutting properties of viscoelastic food models
4个月前
已完结
High-speed cutting of foods: Cutting behavior and initial cutting forces
4个月前
已完结
Microstructure evolution mechanism of tungsten induced by ultrasonic elliptical vibration cutting at atomic/nano scale
4个月前
已完结
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