Detalhe da pesquisa
1.
Quality change in Bombay duck (Harpadon nehereus) surimi during frozen storage using different freezing methods.
J Texture Stud
; 55(2): e12824, 2024 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-38453153
2.
Improvement of Gel Quality of Squid (Dosidicus gigas) Meat by Using Sodium Gluconate, Sodium Citrate, and Sodium Tartrate.
Foods
; 11(2)2022 Jan 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-35053905
3.
Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage.
Front Nutr
; 9: 1103838, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-36704793
4.
The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus).
Front Nutr
; 9: 1060188, 2022.
Artigo
em Inglês
| MEDLINE | ID: mdl-36505233
5.
The improved properties and microstructure of ß-solidify TiAl alloys by boron addition and multi steps forging process.
Sci Rep
; 9(1): 12393, 2019 Aug 27.
Artigo
em Inglês
| MEDLINE | ID: mdl-31455782