Lv61
2678 积分 2024-07-16 加入
Developments in Our Understanding of Water-Holding Capacity in Meat
1小时前
求助中
Improvement of quality and flavor of salted egg yolks by ultrasonic assisted cooking
1小时前
已完结
Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork
1小时前
已完结
Effect of ultrasonic‐assisted brining on mass transfer of beef
1小时前
已完结
Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration
1小时前
已完结
Mass transfer enhancement of tuna brining with different NaCl concentrations assisted by ultrasound
1小时前
已完结
Evaluation of ultrasound and microbubbles effect on pork meat during brining process
1小时前
待确认
Technological and diffusion properties in the wet salting of beef assisted by ultrasound
1小时前
待确认
Evaluating the effects of magnetic nanoparticles combined with ultrasound thawing on the physicochemical quality and myofibrillar protein properties in Antarctic krill (Euphausia superba)
1小时前
求助中
Effects of ultrasound thawing on quality attributes and myofibrillar protein characteristics of pork patties: Physicochemical and proteomic analyses
1小时前
求助中
皖公网安备34019202002308
