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30 积分 2024-11-01 加入
3D printing technology for prepared dishes: printing characteristics, applications, challenges and prospects
2小时前
已完结
Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins
9天前
已完结
Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time
16天前
已完结
Formation mechanism of texture characteristics of pork belly during stewing: focusing on the effects of myofibrillar protein modification
28天前
已完结
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