Lv11
16 积分 2024-04-25 加入
Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure
5小时前
待确认
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
5小时前
已完结
Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef
4个月前
已完结
Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp
4个月前
已完结
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
4个月前
已完结
Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition
5个月前
已完结
The influence of exopolysaccharide‐producing lactic acid bacteria on reconstructed ham
5个月前
已完结
Effect of inoculation of starter on physicochemical properties and texture characteristics of fermented beef jerky
5个月前
已完结
N -nitrosoamine inhibition and quality preservation of Harbin dry sausages by inoculated with Lactobacillus pentosus , Lactobacillus curvatus and Lactobacillus sake
6个月前
已完结
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
6个月前
已完结
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