Lv62
2056 积分 2023-12-18 加入
Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies
23小时前
已完结
Application of seed mucilage as functional biopolymer in meat product processing and preservation
2个月前
已完结
Dried Plum Products as a Substitute for Phosphate in Chicken Marinade
5个月前
已完结
Effects of combined chickpea protein isolate and chitosan on the improvement of technological quality in phosphate-free pork meat emulsions: Its relation to modifications on protein thermal and structural properties
5个月前
已完结
THE EFFECT OF GARLIC OR ONION MARINADE ON THE LIPID OXIDATION AND MEAT QUALITY OF PORK DURING COLD STORAGE
6个月前
已完结
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview
7个月前
已完结
Phosphate replacing potential of apple pomace and coffee silver skin in Irish breakfast sausage using a mixture design approach
7个月前
已完结
Phosphate alternatives for meat processing and challenges for the industry: A critical review
8个月前
已完结
Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement
8个月前
已完结
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