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310 积分 2024-06-23 加入
Peptidomics insights into the interplay between the pre-digestion effect of mixed starters and the digestive pattern of sausage proteins
27天前
已完结
Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage
1个月前
已完结
Improving the quality and safety of frozen muscle foods by emerging freezing technologies: A review
1个月前
已完结
Control of ice crystal nucleation and growth during the food freezing process
1个月前
已完结
The effects of ice crystal on water properties and protein stability of large yellow croaker (Pseudosciaena crocea)
1个月前
已完结
Research progress of freezing processes and devices for fresh meat products
1个月前
已完结
Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics
1个月前
已完结
Utilization of Pork Collagen Protein in Emulsified and Whole Muscle Meat Products
1个月前
已完结
Interaction of Reduced NaCl, Sodium Acid Pyrophosphate and pH on the Antimicrobial Activity of Comminuted Meat Products
1个月前
已完结
Microbiota dynamics and volatile metabolite generation during sausage fermentation
1个月前
已完结
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