Lv5
1260 积分 2025-03-21 加入
Complex starter culture combined with vacuum packaging reduces biogenic amine formation and delays the quality deterioration of dry sausage during storage
27天前
已完结
The flesh texture of teleost fish: Characteristics and interventional strategies
2个月前
已完结
Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size
2个月前
已完结
Effect of body weight on the nutrient composition of the muscle and skin tissues of Oncorhynchus mykiss
2个月前
已关闭
Multi-quality attributes prediction and process parameter optimization of liquid-smoked rainbow trout by different machine learning models combined with genetic algorithm
2个月前
已完结
Impact of thermal processing on flavor changes in rainbow trout: role of myofibrillar protein and lipid interactions
2个月前
已完结
The effect of de-oiled radish seed extract combined with dielectric barrier discharge cold plasma on the preservation of triploid rainbow trout during refrigeration storage
2个月前
已完结
Multi-quality attributes prediction and process parameter optimization of liquid-smoked rainbow trout by different machine learning models combined with genetic algorithm
2个月前
已完结
Unraveling the flavor evolution mechanism in liquid-smoked rainbow trout through integrated lipidomics and flavoromics
2个月前
已完结
Impact of thermal processing on flavor changes in rainbow trout: role of myofibrillar protein and lipid interactions
2个月前
已完结
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