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326 积分 2024-01-18 加入
Experimental study on transport mechanisms during deep fat frying of chicken nuggets
12小时前
已完结
Distribution and Morphology of Oil Deposits in Some Deep Fried Products
5个月前
已关闭
Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors
7个月前
已完结
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
7个月前
已完结
Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods
8个月前
已完结
Dynamic changes in the water and volatile compounds of chicken breast during the frying process
8个月前
已完结
Development of a model mouth containing an artificial tongue to measure the release of volatile compounds
8个月前
已完结
Consumer culture in traditional food market: The influence of Chinese consumers to the cultural construction of Chinese barbecue
9个月前
已完结
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