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机译:
Correspondence Address, J. V. Garcia-Perez, Grupo de Analisis y Simulacion de Procesos Agroalimentarios, Dept. Tecnologia de Alimentos, Univ. Politecnica de Valencia, Valencia, Spain;
crystallization; fat; texture; mathematical modeling; ultrasound;
机译:Effects of high-pressure treatments on the redox state of porcine myoglobin and color stability of pork during cold storage.
机译:Total polyphenol content and antioxidant properties of cold brew coffee extracts as affected by ultrasound treatment and their application in low fat pork sausage
机译:Therapeutic Efficacy, Secondary Effects, and Patient Acceptability of 10 Sulfur in Either Pork Fat or Cold Cream for the Treatment of Scabies