Lv3
290 积分 2023-09-28 加入
Synergistic Enhancement of Gel Properties in Unwashed Silver Carp Surimi by Hydroxypropyl Starch, Gallic Acid, and Xylitol
1个月前
已完结
Effect of Quinoa Flour on Properties of the Dough and Fresh Wet Noodles From Silver Carp Surimi
7个月前
已完结
Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes
7个月前
已完结
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage
7个月前
已完结
Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish
7个月前
已完结
The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish
7个月前
已完结
Enhancing the Quality of Striped Catfish (Pangasius hypophthalmus) Fillet: A Synergistic Effect of Microwave Treatment and Gelatin-Lemongrass Essential Oil Coatings
7个月前
已完结
Quality changes and improvement strategies of prefabricated aquatic products during storage and reheating processes
7个月前
已完结
Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing
7个月前
已完结
Preparation of three-layer flaxseed gum/chitosan/flaxseed gum composite coatings with sustained-release properties and their excellent protective effect on myofibril protein of rainbow trout
8个月前
已完结
皖公网安备34019202002308
