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26 积分 2024-04-25 加入
Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
3个月前
已完结
Meatball cooking — modeling and simulation
3个月前
已完结
Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure
7个月前
已完结
Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry
7个月前
已完结
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