Lv41
636 积分 2021-08-26 加入
Food-derived umami peptides: bioactive ingredients for enhancing flavor
2小时前
已完结
Current status of the novel food ingredient safety evaluation system
2小时前
已完结
Research Techniques for Understanding Food Sterilization Mechanism
3天前
已完结
Quality deterioration of frozen dough bread during terminal freezing and thawing: From the insight of moisture and starch properties
9个月前
已完结
The Influence of Temperature on the Rate of Growth of Sporotrichum Garnis, From −10° C. TO +30° C
9个月前
已关闭
Raw vs. frozen pork “gyros”: Predicting simultaneous growth of pathogenic and spoilage microorganisms under commercially occurring roasting scenarios
9个月前
已完结
Mycotoxin contamination in moldy slices of bread is mostly limited to the immediate vicinity of the visible infestation
9个月前
已完结
Cold-adaptive mechanism of psychrophilic bacteria in food and its application
9个月前
已完结
The potential of UVC decontamination to prolong shelf-life of par-baked bread
9个月前
已完结
Quantitative microbial spoilage risk assessment of Aspergillus niger in white bread reveal that retail storage temperature and mold contamination during factory cooling are the main factors to influence spoilage
9个月前
已完结
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