Lv61
1980 积分 2022-03-01 加入
Effect of frozen storage duration on temporal dominance of sensations (TDS), chemical investigations and moisture distribution of roasted chicken wings
2个月前
已完结
Main animal fat replacers for the manufacture of healthy processed meat products
6个月前
已完结
Effect of salt-induced supercooling stability on the quality of chicken breast during supercooled storage
6个月前
已完结
A comparison of warmed-over flavour in pork by sensory analysis, GC/MS and the electronic nose
6个月前
已完结
Effects of Storage Conditions on the Flavor Stability of Fried Pepper (Zanthoxylum bungeanum) Oil
6个月前
已完结
Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
6个月前
已完结
The difference analysis of physicochemical indexes and volatile flavor compounds of chili oil prepared from different varieties of chili pepper
6个月前
已完结
Comparative Analysis of Texture Characteristics, Sensory Properties, and Volatile Components in Four Types of Marinated Tofu
6个月前
已完结
Effect of long-chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough
7个月前
已完结
Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics
7个月前
已完结
基于汽车风速的风能发电系统研究
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