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30 积分 2024-05-16 加入
The role of food stereotype in hedonic judgment of a delicacy food: A case study of Korean consumers’ liking for sliced raw fish (sashimi)
2个月前
已完结
Changes in bacterial communities and the volatilome of braised chicken with different packaging stored at 4 ℃
2个月前
已完结
Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production
3个月前
已完结
Temporal Dominance of Sensations: A review
3个月前
已关闭
MECHANISM OF IRON CATALYSIS OF LIPID OXIDATION IN WARMED-OVER FLAVOR OF MEAT
3个月前
已关闭
MECHANISM OF IRON CATALYSIS OF LIPID OXIDATION IN WARMED-OVER FLAVOR OF MEAT
3个月前
已完结
Effect of frozen storage on alterations in lipids of mechanically deboned chicken meats
3个月前
已完结
MECHANISM OF IRON CATALYSIS OF LIPID OXIDATION IN WARMED-OVER FLAVOR OF MEAT
3个月前
已关闭
Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed
3个月前
已完结
Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed
3个月前
已关闭
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