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346 积分 2024-01-18 加入
Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran
1个月前
已完结
Experimental study on transport mechanisms during deep fat frying of chicken nuggets
1个月前
已完结
Distribution and Morphology of Oil Deposits in Some Deep Fried Products
7个月前
已关闭
Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors
9个月前
已完结
Recent advances in the optimization of the sensory attributes of fried foods: Appearance, flavor, and texture
9个月前
已完结
Rapid screening of sensory attributes of mackerel using big data mining techniques and rapid sensory evaluation methods
9个月前
已完结
Dynamic changes in the water and volatile compounds of chicken breast during the frying process
10个月前
已完结
Development of a model mouth containing an artificial tongue to measure the release of volatile compounds
10个月前
已完结
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