Lv11
40 积分 2024-09-28 加入
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
7天前
已完结
Effects of Modified Atmospheric Packaging Conditions on the Quality Changes of Pasteurized Oyster (Crassostrea belcheri) Meat during Chilled Storage
1个月前
已完结
Development of Seasoned and Dried Oyster Slice
1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
1个月前
已完结
Comparison of Flavor Substances in Dried Shrimp Products Processed by Litopenaeus Vannamei from Two Aquaculture Patterns
1个月前
已完结
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