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知性的晓曼
Lv1
20 积分
2024-06-17 加入
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Reactor Design for a-Si
2个月前
已完结
Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures
3个月前
已完结
Comparing the proteomic profile of proteins and the sensory characteristics in Jinhua ham with different processing procedures
3个月前
已完结
Antioxidant Activity of Crude Peptides Extracted from Dry-cured Jinhua Ham
3个月前
已完结
Proteolysis in biceps femoris during Jinhua ham processing
3个月前
已完结
Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham
3个月前
已完结
Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham
3个月前
已完结
A comparative analysis of the nutritional composition of several dairy products in the Romanian market
3个月前
已关闭
Comparative review of nutri-functional and sensorial properties, health benefits and environmental impact of dairy (bovine milk) and plant-based milk (soy, almond, and oat milk)
3个月前
已完结
Study on activation strategy and effect of protease activity during the post-processing stage of dry-cured meat based on electrical stimulation
3个月前
已完结
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