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  1. 1
    Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef

    Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef by Liqin You, Yanfeng Zhang, Yingjuan Ma, Yongrui Wang, Zhaojun Wei

    Published 2025-04-01
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  2. 2
    Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata

    Effects of different boiling and stir-fried with bran processes on chemical composition of Pueraria lobata by Mao-Cheng Tang, Xin-Ying Song, Wei Huang, Xiang-Yang Lu, Chong Wang, Hu-Hu Liu

    Published 2025-06-01
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  3. 3
    A STUDY OF NUCLEATE BOILING WATER ON FUSIBLE ALLOYS SURFACE

    A STUDY OF NUCLEATE BOILING WATER ON FUSIBLE ALLOYS SURFACE by Olga Vladimirovna Vecher, Elena Igorevna Diskaeva, Andrey Aleksandrovich Khashchenko

    Published 2022-09-01
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