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Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene
1天前
待确认
Antimicrobial and Antioxidant Effects of Milk Protein-Based Film Containing Essential Oils for the Preservation of Whole Beef Muscle
1天前
已完结
Myoglobin content and oxidative status to understand meat products’ color: Phenomenological based model
1天前
已完结
Griess-doped polyvinyl alcohol thin film for on-site simultaneous sample preparation and nitrite determination of processed meat products
1天前
已完结
Combined Use of Modified Atmosphere Packaging and Natural Compounds for Food Preservation
1天前
已关闭
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