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274 积分 2026-03-01 加入
The mechanisms and applications of cryoprotectants in aquatic products: An overview
23天前
已完结
Improving porcine meat quality during freezing with agaro-oligosaccharide and pigskin collagen peptides: A study on ice recrystallization and myofibrillar proteins structure
23天前
已完结
Insights into low-temperature strategies for preserving cooked pork quality in ready-to-eat meat products through processing and reheating studies
25天前
已完结
https://doi.org/10.1016/j.fbp.2025.05.017
25天前
已关闭
High-voltage electrostatic field technology in food processing and preservation: mechanisms, applications, and emerging innovations
30天前
已完结
Impact of static electric field on different freezing rates in quality preservation of scallops
1个月前
已完结
Effect of radiofrequency assisted freezing on meat microstructure and quality
1个月前
已完结
Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet
1个月前
已完结
Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet
1个月前
已完结
Effect of static magnetic field-assisted repeated freezing and thawing on quality characteristics, microstructure, and myofibrillar protein properties of lamb meat
1个月前
已完结
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