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Study on the volatile compounds generated from lipid oxidation of Chinese bacon (unsmoked) during processing
4小时前
待确认
Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat
5小时前
已完结
Exploring oil absorption and distribution in immersion-fried pantoa (Indian dairy dessert): effects of frying media
5小时前
待确认
A comparative analysis of nutritional content changes in six Chinese cuisines prepared using industrial versus traditional hand-cooked modes
5小时前
已完结
Optimizing the Use of Flexible Retort Pouches for Production of Ready to Eat Cobia (Rachycentron canadum) Fish Chunks in Curry Medium
6小时前
待确认
Investigating the Incorporation of plant-based meat alternative in Asian culinary practices
6小时前
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