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lamy
Lv1
60 积分
2023-09-27 加入
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Effects of different thermal sterilization conditions on the quality of ready-to-eat shrimp based on specific sterilization intensity
17天前
已关闭
Effect of different drying methods on free amino acid and flavor nucleotides of scallop (patinopecten yessoensis) adductor muscle
21天前
已完结
High performance liquid chromatography coupled with post – Column derivatization methods in food analysis: Chemistries and applications in the last two decades
21天前
已完结
Simultaneous Identification and Species Differentiation of Major Allergen Tropomyosin in Crustacean and Shellfish by Infrared Spectroscopic Chemometrics
25天前
已完结
Novel Detection Techniques for Shrimp Powder Adulteration Using Near Infrared Spectroscopy in Tandem Chemometric Tools and Multiple Spectral Preprocessing
25天前
已完结
Characteristic flavor of Antarctic krill (Euphausia superba) and white shrimp (Penaeus vannamei) induced by thermal treatment
28天前
已完结
Sous vide, a culinary technique for improving quality of food products: A review
1个月前
已完结
Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork
1个月前
已完结
Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus )
1个月前
已完结
Current status and future trends of sous vide processing in meat industry; A review
1个月前
已完结
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17天前
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