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2730 积分 2025-07-11 加入
Ultrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing
1个月前
已完结
Effect of magnetic nano−particles combined with multi−frequency ultrasound−assisted thawing on the quality and myofibrillar protein−related properties of salmon (Salmo salar)
1个月前
已完结
Effects of different thawing methods on the quality of largemouth bass (Micropterus salmonides)
1个月前
已完结
Influence of low voltage programmed thawing on the quality of frozen pork and its myofibrillar protein
1个月前
已完结
Multiphysics synergistic thawing technologies for mitigating meat quality deterioration: Mechanisms, applications, and future perspectives
1个月前
已完结
Evaluation of Hybrid Thawing Techniques on Thawing Efficiency and Quality of Chicken Breast Meat
1个月前
已完结
An approach for simulating the microwave heating process with a slow- rotating sample and a fast-rotating mode stirrer
1个月前
已完结
Research on Mode Stirred Microwave Thawing Based on Implicit Function Method
1个月前
已完结
Dynamic solid-state microwave defrosting strategy with shifting frequency and adaptive power improves thawing performance
1个月前
已完结
Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi
1个月前
已完结
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