Lv31
314 积分 2023-09-27 加入
Effect of raw material frozen storage on physicochemical properties and flavor compounds of fermented mandarin fish (Siniperca chuatsi)
37分钟前
已完结
Recrystallization of freezable bound water in aqueous solutions of medium concentration
1小时前
已关闭
LF-NMR and MRI analyses of water status and distribution in pork patties during combined roasting with steam cooking
4小时前
已完结
Effect of low-frequency alternating magnetic field on the rheological properties, water distribution and microstructure of low-salt pork batters
5小时前
已完结
Inulin for surimi gel fortification: Performance and molecular weight-dependent effects
5小时前
已完结
Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies
11小时前
已完结
Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle
5天前
已完结
AOAC Official Method 991.36Fat (Crude) in Meat and Meat Products
6个月前
已完结
AOAC Official Method 928.08Nitrogen in Meat
6个月前
已完结
AOAC Official Method 950.46Loss on Drying (Moisture) in Meat
6个月前
已关闭
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