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远山
Lv6
1620 积分
2022-02-24 加入
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Changes in quality characteristics based on protein oxidation and microbial action of ultra-high pressure-treated grass carp (Ctenopharyngodon idella) fillets during magnetic field storage
12天前
已完结
Effect and mechanism of DC magnetic field combined with calcium chloride on saltiness and flavor enhancement of low salt pork gel
19天前
已完结
Gel properties and thermal gelling mechanism in myofibrillar protein of grass carp ( Ctenopharyngodon idellus ) under the synergistic effects of radio frequency combined with magnetic field
19天前
已完结
Magnetic field-assisted cascade effects of improving the quality of gels-based meat products: A mechanism from myofibrillar protein gelation
19天前
已完结
Insight into the mechanisms of combining direct current magnetic field with phosphate in promoting emulsifying properties of myofibrillar protein
19天前
已完结
Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods
20天前
已完结
Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food
22天前
已完结
Recent Advances for Rapid Freezing and Thawing Methods of Foods
22天前
已完结
Enhancing physical and chemical quality attributes of frozen meat and meat products: Mechanisms, techniques and applications
22天前
已完结
Effects of freezing methods on physicochemical properties, protein/fat oxidation and odor characteristics of surimi gels with different cross-linking degrees
23天前
已完结
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