Lv4
456 积分 2023-03-09 加入
Computed tomography and predictive microbiology for non-invasive evaluation of the impact of dry-cured ham production process conditions on the behaviour of Listeria monocytogenes and Clostridium botulinum
5小时前
已完结
Production of Healthier Dry-Fermented Sausages Using Partial Non-Animal Gelled Emulsion and Potassium Salt Replacers
1个月前
已关闭
Monitoring oxidative stability and changes in key volatile compounds in edible oils during ambient storage through HS-SPME/GC–MS
2个月前
已完结
Measuring palatability of pet food products: Sensory components, evaluations, challenges, and opportunities
2个月前
已完结
Mechanisms of the marine yeast Debaryomyces hansenii for protection against reactive oxygen species produced during benzo(a)pyrene biotransformation
3个月前
已完结
Pork
9个月前
已关闭
The Flemish Mode of Curing Hams
10个月前
已完结
Plasmid Transfer and Segregation in Lactobacillus curvatus LTH1432 in vitro and during Sausage Fermentations
10个月前
已关闭
Blocking horizontal transfer of antibiotic resistance genes: an effective strategy in combating antibiotic resistance
10个月前
已完结
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