Titlebook: Novel Food Fermentation Technologies; K. Shikha Ojha,Brijesh K. Tiwari Book 2016 Springer International Publishing Switzerland 2016 Bioact

只看該作者 · 發(fā)表于 2025-3-25 09:52:47

Pulsed Electric Field and Fermentation,o improve the alcoholic fermentation of must, through the different studies that have been performed in this respect. These include the application of PEF to inactivate the microbial population of grape must and its potential as an alternative method to reduce or eliminate the addition of SO. during

只看該作者 · 發(fā)表于 2025-3-25 13:56:31

只看該作者 · 發(fā)表于 2025-3-25 16:34:44

只看該作者 · 發(fā)表于 2025-3-25 21:26:56

只看該作者 · 發(fā)表于 2025-3-26 04:10:13

只看該作者 · 發(fā)表于 2025-3-26 07:49:38

Novel Fermented Meat Products,t is attempting to balance the traditional elements of these products to ensure their historical authenticity (i.e. sensory profile, methodologies), while embracing a more contemporary innovative approach to deliver more consistent, convenient and above all, safe-fermented products that are demanded

只看該作者 · 發(fā)表于 2025-3-26 12:30:19

只看該作者 · 發(fā)表于 2025-3-26 13:07:44

只看該作者 · 發(fā)表于 2025-3-26 18:48:32

		自動登錄	找回密碼
密碼			To register

關于派博傳思			派博傳思旗下網站			友情鏈接
派博傳思介紹	公司地理位置	論文服務流程	影響因子官網	吾愛論文網	大講堂	北京大學	Oxford Uni.	Harvard Uni.
發(fā)展歷史沿革	期刊點評	投稿經驗總結	SCIENCEGARD	IMPACTFACTOR	派博系數(shù)	清華大學	Yale Uni.	Stanford Uni.
\|Archiver\|手機版\|小黑屋\| 派博傳思國際 ( 京公網安備110108008328) GMT+8, 2025-10-20 02:52
Copyright © 2001-2015 派博傳思京公網安備110108008328 版權所有 All rights reserved