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348 积分 2025-11-03 加入
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins
1天前
待确认
The effect of compression force, cooling medium, and type of animal product onphysical and chemical properties in super-chilling process
7天前
已完结
Exploring the role of static magnetic field in supercooling storage from the viewpoint of meat quality and microbial community
8天前
已完结
New perspectives on the effects of magnetic field-assisted technology on meat products
8天前
已完结
New perspectives on the effects of magnetic field-assisted technology on meat products
8天前
已完结
Magnetic field: A non-thermal technology in food processing
8天前
已完结
Mechanisms of lipid peroxidation
8天前
已完结
Static magnetic field-assisted supercooling preservation enhances water-holding capacity of beef during subzero storage
8天前
已完结
Magnetic field technology in improving the quality of food refrigeration and freezing: Mechanisms, applications, and challenges
9天前
已完结
Soy protein gels based on ultrasonic treatment: Effects of Ca2+ and 11S/7S ratio on gel structures and digestive properties
7个月前
已完结
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