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496 积分 2023-07-10 加入
Recent advances in anthocyanin-based films and its application in sustainable intelligent food packaging: A review
10个月前
已完结
Beneficial health characteristics of native and hydrolysed konjac (Amorphophallus konjac) glucomannan
10个月前
已完结
The new rapid and accurate analytical HPLC‐ECD method for the determination of rosmarinic acid in meat products
10个月前
已完结
Packaging of beef fillet with active chitosan film incorporated with ɛ-polylysine: An assessment of quality indices and shelf life
11个月前
已完结
Measuring pork color: effects of bloom time, muscle, pH and relationship to instrumental parameters
11个月前
已完结
Long-term red meat preservation using chilled and frozen storage combinations: A review
11个月前
已完结
Fast quantification of total volatile basic nitrogen (TVB-N) content in beef and pork by near-infrared spectroscopy: Comparison of SVR and PLS model
1年前
已完结
Edible pH sensor based on immobilized red cabbage anthocyanins into bacterial cellulose membrane for intelligent food packaging
1年前
已完结
Preparation of delignified wood fibers based absorbent pad for tray package and its application in preservation of cold and fresh pork
1年前
已完结
Physical properties and antimicrobial activity of chilled meat pads containing sodium carboxymethyl cellulose
1年前
已完结
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