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Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions
2个月前
已完结
Effects of porcine plasma protein-xanthan gum based oleogels constructed by foam-templated approach as fat substitutes on the quality characteristics and flavour attributes of low-fat frankfurters
2个月前
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Revealing the intrinsic relationship between microbial communities and physicochemical properties during ripening of Xuanwei ham
3个月前
已完结
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review
3个月前
已完结
Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production
3个月前
已完结
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