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65 积分 2021-09-08 加入
Meat flavor precursors and factors influencing flavor precursors—A systematic review
1个月前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
2个月前
已完结
Nitrite reduction in cooked ham: an organoleptic and food safety concern?
2个月前
已完结
Exploring the chemistry and craft behind coffee flavour underpinned by the growing coffee industry in China (Yunnan): A review
2个月前
已关闭
Ultrasound effect on salt reduction in meat products: a review
5个月前
已完结
Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects
5个月前
已完结
Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review
5个月前
已完结
Advances in Research on the Improvement of Low-Salt Meat Product Through Ultrasound Technology: Quality, Myofibrillar Proteins, and Gelation Properties
5个月前
已完结
Variation of Microbiological and Biochemical Profiles of Laowo Dry-Cured Ham, an Indigenous Fermented Food, during Ripening by GC-TOF-MS and UPLC-QTOF-MS
8个月前
已完结
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