Lv11
50 积分 2025-10-22 加入
Mechanism underlying the tenderness evolution of stir-fried pork slices with heating rate revealed by infrared thermal imaging assistance
4小时前
已完结
Cured color development and mechanism in fermented pork sausages using arginine-rich salmon milt hydrolysates: A novel strategy for reducing chemical nitrite addition
16天前
已完结
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
1个月前
已完结
Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties
1个月前
已完结
A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage
2个月前
已完结
Comprehensive evaluation of reheating methods on pork meatballs: Focusing on physicochemical properties, flavor profiles and their impact on eating quality
3个月前
已完结
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
8个月前
已完结
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