Lv1
20 积分 2025-04-08 加入
Effects of ultrasonic assisted marination on the mass transfer kinetics and quality of low-salt duck breast and thigh meat
1天前
已完结
Mass transfer kinetics of ultrasonic‐ and vacuum‐ultrasonic‐assisted static brine of chicken breast (Pectoralis major)
1天前
已完结
From a metabolomics profiling perspective explaining the deterioration impact induced by chicken meat exudate
1天前
已完结
Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration
5天前
已完结
Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage
5天前
已完结
皖公网安备34019202002308
