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2158 积分 2024-07-16 加入
The effects of different thermal processing methods on the protein structure and digestibility of Procambarus clarkii
1天前
已完结
Ketogenic diet mediates intestinal tumorigenesis through lipids not ketones
28天前
已完结
Vacuum impregnation in Merluccius hubbsi hake fillets brining. Effect on mass transfer kinetics, texture and colour
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
Elucidating the effects of precooked treatments on the quality attributes of red swamp crayfish (Procambarus clarkia): Insights from water boiling vs. microwaving
1个月前
已完结
Textural and flavor qualities of precooked crayfish (Procambarus clarkia): effect of trehalose soaking, precooking methods and reheating treatment
1个月前
已完结
Effects of quantitative marinating on meat quality, biogenic amines, and flavor compounds in crayfish meat
1个月前
已完结
Processing and Shelf-Life Prediction Models for Ready-to-Eat Crayfish
1个月前
已完结
Comparison between lipid and protein oxidation progress in the tail and claw muscles of signal crayfish ( Pacifastacus leniusculus )
1个月前
已完结
Protein Oxidation in Muscle Foods: A Comprehensive Review
1个月前
已完结
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