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50 积分 2024-09-28 加入
牡蛎高品质加工关键技术的创新与应用
2个月前
已完结
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
3个月前
已完结
Effects of Modified Atmospheric Packaging Conditions on the Quality Changes of Pasteurized Oyster (Crassostrea belcheri) Meat during Chilled Storage
4个月前
已完结
Development of Seasoned and Dried Oyster Slice
4个月前
已关闭
Effects of different sous-vide cooking conditions on the chemical, physical, microbiological, and sensory quality of fish and shrimp during storage at 3 °C
4个月前
已完结
Comparison of Flavor Substances in Dried Shrimp Products Processed by Litopenaeus Vannamei from Two Aquaculture Patterns
4个月前
已完结
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