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60 积分 2024-10-31 加入
Unlocking the genomic landscape of Staphylococcus equorum and understanding the functional role and technological application in dry-cured fermented meat products: A review
2个月前
已完结
Effects of lactic acid bacteria and coagulase-negative staphylococci on dry-fermented sausage quality and safety: Systematic review and meta-analysis
2个月前
已完结
Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements
2个月前
已完结
Effects of different packaging methods and storage temperatures on physicochemical, microbiological, textural and sensorial properties of emulsion-type sausage chips
2个月前
已完结
Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV
2个月前
已完结
The protective role of shell, packaging technique and storage temperature in lipid oxidation in walnuts of different varieties
2个月前
已完结
CNN-assisted accurate smartphone testing of μPAD for pork sausage freshness
2个月前
已完结
Effects of isolated Saccharomyces cerevisiae on the metabolites and volatile organic compounds of Chinese-style sausage
10个月前
已完结
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