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VolatileN-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies
6小时前
已完结
Effects of single fermentation of Lactobacillus sakei and compound fermentation with Staphylococcus carnosus on the metabolomics of beef sausages
1个月前
已完结
Determination of Eight Volatile Nitrosamines in Meat Products by Ultrasonic Solvent Extraction and Gas Chromatography-Mass Spectrometry Method
1个月前
已完结
An epidemiological study of eating disorders in Iran
1个月前
已关闭
Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage
2个月前
已完结
Theoretical studies on the formation of N-nitrosodimethylamine
5个月前
已关闭
Nitrite reduction in fermented meat products and its impact on aroma
1年前
已完结
3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects
1年前
已完结
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