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20 积分 2024-09-22 加入
The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes
1天前
已完结
Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages
1天前
已完结
Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics
1天前
已完结
The effect of ATP marination on the depolymerization of actin filament in goose muscles during postmortem conditioning
21天前
已完结
Investigation of the relationships between different enzymes and postmortem duck muscle tenderization
21天前
已完结
Effects of microbial fermentation on the flavor of cured duck legs
21天前
已完结
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