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2698 积分 2024-07-16 加入
Exploration on the quality changes and flavour characteristics of freshwater crayfish (Procambarus clarkia) during steaming and boiling
11天前
已完结
Mass transfer kinetics of ultrasonic‐ and vacuum‐ultrasonic‐assisted static brine of chicken breast (Pectoralis major)
4个月前
已完结
Use of vacuum impregnation in food salting process
4个月前
已完结
Recent advancements in the utilization of ultrasonic technology for the curing of processed meat products: A comprehensive review
4个月前
已完结
Effect of ultrasonic‐assisted brining on mass transfer of beef
4个月前
已完结
Three ways ChatGPT helps me in my academic writing
4个月前
已完结
Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork
5个月前
已完结
Effects of Quality Enhancement of Frozen Tuna Fillets Using Ultrasound-Assisted Salting: Physicochemical Properties, Histology, and Proteomics
5个月前
已完结
Effects of brining, ultrasound, and ultrasound-assisted brining on quality characteristics of snakehead (Channa argus) fillets
5个月前
已完结
Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles
5个月前
已完结
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