Lv4
666 积分 2023-09-24 加入
Effect of Oscillating Magnetic Fields (OMFs) and Pulsed Electric Fields (PEFs) on Supercooling Preservation of Atlantic Salmon (Salmo salar L.) Fillets
5个月前
已完结
Effect of two-stage low-temperature tempering process assisted by electrostatic field application on physicochemical and structural properties of myofibrillar protein in frozen longissimus dorsi of tan mutton
5个月前
已完结
Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field
5个月前
已完结
Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging
5个月前
已完结
Properties of Myofibrillar Protein in Frozen Pork Improved through pH-Shifting Treatments: The Impact of Magnetic Field
5个月前
已完结
Improvement of Surimi Gel from Frozen-Stored Silver Carp
5个月前
已完结
Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage
5个月前
已完结
Effects of Aging and Repeated Freeze-thaw Cycles on Quality Attributes, Physicochemical and Biochemical Properties, and Sensory Characteristics of Beef Sirloins
5个月前
已关闭
The influence of different freezing and thawing conditions on the quality of beef rib primals
5个月前
已完结
Effect of ultrasound-assisted water-holding agent on the quality of frozen stored beef
5个月前
已完结
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