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800 积分 2025-07-23 加入
Effects of various thermal processing methods on the shelf‐life and product quality of vacuum‐packaged braised beef
6小时前
已完结
Effects of different cooling methods on shelf-life of cooked jumbo plain sausages
6小时前
已完结
The effect of different sterilization methods on the shelf life and physicochemical indicators of fermented pork jerky
6小时前
待确认
Ice crystal growth inhibition by peptides from fish gelatin hydrolysate
2个月前
已完结
The impact of frozen storage duration on physical, chemical and microbiological properties of pork
2个月前
已完结
Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion
2个月前
已完结
Effects of freezing methods and frozen storage on physicochemical, oxidative properties and protein denaturation of porcine longissimus dorsi
2个月前
已完结
Recent development in the application of alternative sterilization technologies to prepared dishes: A review
2个月前
已完结
Novel strategies for controlling nitrite content in prepared dishes: Current status, potential benefits, limitations and future challenges
2个月前
已完结
Advances in prepared dish processing using efficient physical fields: A review
2个月前
已完结
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