Lv5
1310 积分 2023-11-20 加入
Effects of Lactobacillus plantarum NJAU-01 from Jinhua ham on the quality of dry-cured fermented sausage
5个月前
已完结
A Zn–porphyrin complex contributes to bright red color in Parma ham
6个月前
已完结
Metmyoglobin reductase activity in bovine muscles
6个月前
已完结
The colour of cooked cured pork. I.—Estimation of the Nitric oxide-Haem Pigments
6个月前
已关闭
The color of cooked cured pork, I. Estimation of the nitric oxide-heme pigments
6个月前
已完结
The determination of haem pigments in meat
7个月前
已完结
Assays for Studying Pseudomonas aeruginosa Secreted Proteases
7个月前
已完结
Assays for Studying Pseudomonas aeruginosa Secreted Proteases
7个月前
已关闭
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