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128 积分 2024-09-04 加入
Heat-Induced Changes in Myofibrillar Protein Structures and Myowater of Two Pork Qualities. A Combined FT-IR Spectroscopy and Low-Field NMR Relaxometry Study
4天前
已完结
Computerized analysis and correction of differential scanning calorimetric data for effects due to thermal lag and heat capacity changes
11天前
已完结
The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuumL.)
1个月前
已完结
Effect of pressure and blanching treatments on endogenous enzymatic activity and vitamin C content of bell pepper fruit
1个月前
已完结
Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review
1个月前
已完结
Determination of specific heat and enthalpy of melting by differential scanning calorimetry: application to osmodehydrated fruits
1个月前
已关闭
Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review
2个月前
已完结
Fundamentals of food frying processes
2个月前
已关闭
A review on environmental contamination of petroleum hydrocarbons, its effects and remediation approaches
2个月前
已完结
Standardization of Domestic Frying Processes by an Engineering Approach
3个月前
已完结
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