Lv5
858 积分 2025-12-28 加入
Quality optimization and shelf-life prediction of braised beef using synergistic ε-polylysine-integrated sterilization technologies
3个月前
已完结
Effects of reheating methods on oxidation and digestibility characteristics of precooked braised chicken during in vitro digestion
3个月前
已完结
Effects of reheating and high-temperature sterilization on warmed-over flavor in beef: Insights into oxidation and flavor compounds
3个月前
已完结
Effects of different sterilization methods on the quality and flavor of cold spicy beef
6个月前
已完结
Quality improvement of ready-to-eat chicken breast after two-stage heating: The role of actomyosin dissociation
6个月前
已完结
Numerical simulation and optimization of microwave drying process of wheat bran
7个月前
已完结
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