Lv3
240 积分 2024-05-07 加入
Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C
25天前
已关闭
Effect of multiple freeze–thaw cycles on the quality of chicken breast meat
25天前
已完结
The impacts of freeze-drying-induced stresses on the quality of meat and aquatic products: Mechanisms and potential solutions to acquire high-quality products
25天前
已完结
Fabrication, characterization, and oxidation resistance of gelatin/egg white protein cryogel-templated oleogels through apple polyphenol crosslinking
26天前
已关闭
Optimization of key aroma compounds for dog food attractant
2个月前
已完结
Drivers of Palatability for Cats and Dogs—What It Means for Pet Food Development
2个月前
已关闭
Insight into the effect of microwave treatment on fat loss, fatty acid composition and microstructure of pork subcutaneous back fat
2个月前
已完结
Effects of Highland Barley Flour with Different Particle Sizes on the Characteristics of Reconstituted Flour and Noodles
4个月前
已完结
4D food printing: Key factors and optimization strategies
6个月前
已完结
3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels
7个月前
已完结
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