Lv3
370 积分 2024-10-17 加入
Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
5个月前
已完结
Rapid prediction of ochratoxin A-producing strains of Penicillium on dry-cured meat by MOS-based electronic nose
5个月前
已完结
Applications of Electronic Nose, Electronic Eye and Electronic Tongue in Quality, Safety and Shelf Life of Meat and Meat Products: A Review
5个月前
已完结
Evaluation by electronic tongue and headspace-GC-IMS analyses of the flavor compounds in dry-cured pork with different salt content
5个月前
已完结
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