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378 积分 2024-07-16 加入
Ultrasound and meat quality: A review
2个月前
已完结
Inhibitory effect of cyclodextrin on Maillard reaction and its mechanism
2个月前
已完结
Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast
4个月前
已完结
Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish
4个月前
已完结
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating
4个月前
已完结
Comparative analysis of quality and flavor profiles in raw and pre-cooked large yellow croaker (Larimichthys crocea) meat post freezing and reheating
4个月前
已完结
Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish
4个月前
已完结
The formation mechanism and control strategies of warmed-over flavor in prepared dishes: a comprehensive review and future perspectives
4个月前
已完结
Multifunctional bioactive coatings based on water-soluble chitosan with pomegranate peel extract for fish flesh preservation
5个月前
已完结
Chitosan based coatings extend the shelf-life of beef slices during refrigerated storage
5个月前
已关闭
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