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340 积分 2024-06-10 加入
Effects of ultrasound‐assisted frying on the physiochemical properties and microstructure of fried meatballs
1个月前
已完结
Changes in Colour and Myoglobin of Minced Beef Meat Due to High Pressure Processing
1个月前
已完结
Antioxidant activity of protein hydrolysates obtained from discarded Mediterranean fish species
1个月前
已完结
Extraction and structural characterisation of rhamnogalacturonan I-type pectic polysaccharides from potato cell wall
1个月前
已完结
Determination of Serum Proteins in the Presence of Dextran by means of the Biuret Reaction
2个月前
已完结
Genes influencing deposition of melanin in breast muscle of the Xuefeng black bone chicken based on bioinformatic analysis
2个月前
已完结
Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
4个月前
已完结
Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties
4个月前
已完结
Flavor‐Enhancing Properties of Mushrooms in Meat‐Based Dishes in Which Sodium Has Been Reduced and Meat Has Been Partially Substituted with Mushrooms
4个月前
已完结
THE RELEVANCE OF RESEARCH THE PROGRESS ON THE APPLICATION OF MUSHROOM IN MEAT PRODUCTS PROCESSING
4个月前
已完结
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