Comparison of Effects from Ultrasound Thawing, Vacuum Thawing and Microwave Thawing on the Quality Properties and Oxidation of Porcine <i>Longissimus Lumborum</i>

Por Bo Wang, Xue Bai, Xin Du, Nan Pan, Shuo Shi, Xiufang Xia
Publicado em 2022-05-01

Purification and Characterization of the Protease from <i>Staphylococcus xylosus</i> A2 Isolated from Harbin Dry Sausages

Por Hui Wang, Jianhang Xu, Baohua Kong, Qian Liu, Xiufang Xia, Fangda Sun
Publicado em 2022-04-01