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30 积分 2025-03-25 加入
Fishy odorants in pre-processed fish fillet and surimi products made from freshwater fish: Formation mechanism and control methods
3天前
已完结
Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions
25天前
已完结
Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster (Crassostrea gigas) during chilled storage
2个月前
已完结
Bacterial spoilage profiles in the gills of Pacific oysters (Crassostrea gigas) and Eastern oysters (C. virginica) during refrigerated storage
2个月前
已完结
Simulation of simultaneous water and salt diffusion in dry fermented sausages by the Stefan–Maxwell equation
2个月前
已完结
Integration of Partial Least Squares Regression and Hyperspectral Data Processing for the Nondestructive Detection of the Scaling Rate of Carp (Cyprinus carpio)
2个月前
已完结
S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514
5个月前
已完结
The interaction between sodium alginate and myofibrillar proteins: The rheological and emulsifying properties of their mixture
5个月前
已完结
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