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30 积分 2025-04-18 加入
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
3个月前
已完结
Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance
4个月前
已完结
Modified Atmospheric Drying of Fruits and Vegetables: Equipment, Kinetics, and Feasibility
5个月前
已完结
A comprehensive review on the application of ultrasound for the preservation of fruits and vegetables
6个月前
已完结
Effects of ultrasound‐assisted intermittent tumbling on the quality of cooked ham through modifying muscle structure and protein extraction
6个月前
已完结
The postmortem μ‐calpain activity, protein degradation and tenderness of sheep meat from Duolang and Hu breeds
7个月前
已完结
Insight into the evolution of textural properties and juiciness of ready‐to‐eat chicken breasts upon different thermal sterilization: From the perspective of protein degradation
7个月前
已完结
The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview
8个月前
已完结
Uncovering the Contribution of Protein Degradation and Amino Acids Metabolism to the Odor of Tilapia (Oreochromis mossambicus) During Cold Storage: Based on the Amino Acids Metabolomics Analysis Via LC–MS
8个月前
已完结
Benefits of ultrasonic technology application in meat field and its influential mechanism: a review
8个月前
已完结
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