Next Article in Journal
Effects of Cherry (Prunus cerasus L.) Powder Addition on the Physicochemical Properties and Oxidation Stability of Jiangsu-Type Sausage during Refrigerated Storage
Next Article in Special Issue
Effects of Pulsed Pressure Curing on Beef Quality
Previous Article in Journal
Impacts of the Dynamic High-Pressure Pre-Treatment and Post-Treatment of Whey Protein Aggregates on Their Physicochemical Properties and Emulsifying Activities
Previous Article in Special Issue
Detection of the Inoculated Fermentation Process of Apo Pickle Based on a Colorimetric Sensor Array Method
 
 
Article

Article Versions Notes

Foods 2022, 11(22), 3589; https://doi.org/10.3390/foods11223589
Action Date Notes Link
article xml file uploaded 11 November 2022 09:04 CET Original file -
article xml uploaded. 11 November 2022 09:04 CET Update https://www.mdpi.com/2304-8158/11/22/3589/xml
article pdf uploaded. 11 November 2022 09:04 CET Version of Record https://www.mdpi.com/2304-8158/11/22/3589/pdf
article html file updated 11 November 2022 09:06 CET Original file -
article html file updated 2 March 2023 22:34 CET Update https://www.mdpi.com/2304-8158/11/22/3589/html
Back to TopTop