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Mechanism of salt effect on flavor formation in lightly-salted large yellow croaker by integrated multiple intelligent sensory and untargeted lipidomics analyses
1年前
已完结
Analysis and comparison of the quality and flavour of traditional and conventional dry sausages collected from northeast China
1年前
已完结
Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage
1年前
已完结
Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
2年前
已完结
Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
2年前
已完结
A Review: Microbial Diversity of Fermented Meat Products in China
2年前
已完结
Contents of Polyamines and Biogenic Amines in Canned Pet (Dogs and Cats) Food on the Austrian Market
2年前
已完结
Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality
2年前
已完结
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