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604 积分 2025-05-09 加入
Combination of contact ultrasound and infrared radiation for improving the quality and flavor of air-dried beef during hot air drying
2天前
已完结
Effects of packaging methods and storage duration on yak meat flavor profiles during chilled storage: GC-IMS and GC-MS evaluation
3天前
已关闭
Flavor formation, deterioration and preservation in ready-to-eat spiced braised meat products: A comprehensive review
24天前
已完结
Unraveling mechanism of odor-induced taste enhancement in air-dried beef: an integrated approach combining GC-O-MS, intelligent sensory, and molecular docking
1个月前
已完结
Unraveling the flavor formation mechanism during yak sour meat fermentation: Integrated multi-omics and machine learning approaches
1个月前
已完结
Characterizing sensory defect in Nuodeng ham: Differences in volatile compounds and physicochemical properties from normal ham using GC-IMS and GC-TOF-MS
1个月前
已完结
Flavor formation, deterioration and preservation in ready-to-eat spiced braised meat products: A comprehensive review
1个月前
已完结
Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry‐Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance
1个月前
已完结
Microbiological safety of aged meat
1个月前
已完结
The Effectiveness of Postharvest Processing on Microbiological Safety of Game Meat—A Systematic Review
1个月前
已完结
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