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420 积分 2025-06-21 加入
Effect of static magnetic field-assisted repeated freezing and thawing on quality characteristics, microstructure, and myofibrillar protein properties of lamb meat
3小时前
已完结
Preliminary investigation on the mechanism of electromagnetic coupling to reduce thawing loss of frozen beef
3小时前
已完结
Effect of static magnetic field-assisted thawing on the quality, water status, and myofibrillar protein characteristics of frozen beef steaks
2天前
已完结
Effects of static magnetic field (SMF) and alternating magnetic field (AMF) assisted freezing on the microstructure and protein properties of channel catfish (Ictalurus punctatus) fillet
2天前
已完结
Effect of thawing under an alternating magnetic field on rainbow trout (Oncorhynchus mykiss) fillet characteristics
2天前
已完结
Effect of magnetic field-assisted thawing on the quality and microstructure of Portunus trituberculatus meat
2天前
已完结
Effects of static magnetic field-assisted freeze-thaw technology on the quality of shrimp (Litopenaeus Vannamei): Textural characteristics, protein biochemical properties, microstructure
2天前
已完结
Effect of static magnetic field-assisted repeated freezing and thawing on quality characteristics, microstructure, and myofibrillar protein properties of lamb meat
2天前
已完结
Influence of Magnetic Field‐Assisted Thawing on the Physicochemical Properties and Flavor of Pre‐Cooked Crab Meat
2天前
已完结
Alternating magnetic field-assisted freezing enhances freeze-thaw quality of golden pompano (Trachinotus ovatus) fillets: Metabolomic and physicochemical insights from thawing exudate
3天前
已完结
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