Lv3
302 积分 2023-09-28 加入
Effect of Quinoa Flour on Properties of the Dough and Fresh Wet Noodles From Silver Carp Surimi
3个月前
已完结
Effects of different reheating methods on lipid oxidation in frozen silver carp fish cakes
4个月前
已完结
Changes in the muscle quality of crayfish (Procambarus clarkii) under low-temperature storage
4个月前
已完结
Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish
4个月前
已完结
The Impact of Storage Time and Reheating Method on the Quality of a Precooked Lamb-Based Dish
4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
4个月前
已完结
Quality changes and improvement strategies of prefabricated aquatic products during storage and reheating processes
4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
4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
5个月前
已完结
Whey protein effects on properties and structure of hairtail surimi gel
9个月前
已完结
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