Lv1
80 积分 2023-03-15 加入
Application of electronic tongues in food processing
4天前
已完结
Identification of potential migrants from epoxy and organosol coatings used in metal food cans
1个月前
已完结
Effects of microwave and conventional heating on physicochemical, digestive, and structural properties of debranched quinoa starch‐oleic acid complexes with different water addition
8个月前
已完结
A Comprehensive Evaluation of Microwave Reheating Performance Using Dynamic Complementary-Frequency Shifting Strategy in a Solid-State System
8个月前
已完结
Microwave Food Processing: Principles and Applications
8个月前
已完结
Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes
8个月前
已完结
Convective heat transfer in food process engineering
8个月前
已关闭
Microwave Heating: Alternative Thermal Process Technology for Food Application
8个月前
已关闭
Wheat Starch Characteristics and Oil Distribution of Deep-Fried Breaded Fish Nuggets: Effects of Frying Temperature and Time
9个月前
已关闭
Influence of fat content and water activity on the heating pattern of model systems submitted to microwave heating
9个月前
已完结
皖公网安备34019202002308
