Lv6170
2300 积分 2024-12-02 加入
The Relations between Enzyme System in Jiangxiang Daqu and Enzyme Produced by Microbial Metabolism
11天前
已关闭
Activities of macerating enzymes are useful for selection of soy sauce koji
12天前
已完结
Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage
5个月前
已完结
Effects of nitrite concentrations on the quality and protein oxidation of salted meat
5个月前
已完结
Nitrite and nitrate in meat processing: Functions and alternatives
5个月前
已完结
Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
5个月前
已完结
Microparticulated salts mix: An alternative to reducing sodium in shoestring potatoes
5个月前
已完结
Salting Potency and Time‐Intensity Profile of Microparticulated Sodium Chloride in Shoestring Potatoes
5个月前
已完结
Impact of Salt Crystal Size on in‐Mouth Delivery of Sodium and Saltiness Perception from Snack Foods
5个月前
已完结
Nano spray-dried sodium chloride and its effects on the microbiological and sensory characteristics of surface-salted cheese crackers
5个月前
已完结
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