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Physicochemical Properties of Salted Pickled Yolks from Duck and Chicken Eggs
1个月前
已完结
Ultrasonic‐assisted phosphate curing: a novel approach to improve curing rate and chicken meat quality
2个月前
已完结
Modification of textural attributes of potato protein gels using salts, polysaccharides, and transglutaminase: Development of plant-based foods
2个月前
已完结
Effects of protein posttranslational modifications on meat quality: A review
2个月前
已完结
Ultrasound assisted diffusion of sodium salt replacer and effect on physicochemical properties of pork meat
2个月前
已完结
Insights into ultrasonic treatment on the mechanism of proteolysis and taste improvement of defective dry-cured ham
2个月前
已完结
Influence of extrinsic operational parameters on salt diffusion during ultrasound assisted meat curing
2个月前
已完结
Effects of ultrasonic-assisted curing on the eating quality of lamb
2个月前
已完结
Evaluation of ultrasonic-assisted pickling with different frequencies on NaCl transport, impedance properties, and microstructure in pork
2个月前
已完结
Gel strength prediction in ultrasonicated chicken mince: Fusing Near-infrared and Raman spectroscopy coupled with deep learning LSTM algorithm
2个月前
已完结
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