Lv32
390 积分 2024-09-16 加入
Novel NaCl reduction technologies for dry-cured meat products and their mechanisms: A comprehensive review
18天前
已完结
Effect of spices on the formation and inhibition of heterocyclic amines in barbecued pork
22天前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
27天前
已完结
Cold Tolerance in Campylobacter jejuni and its Impact on Food Safety
1个月前
已完结
In silico prediction and expression analysis of vaccine candidate genes of Campylobacter jejuni
1个月前
已完结
Recent advances and challenges in developing vaccines for Campylobacter jejuni : a comprehensive review
1个月前
已完结
Lipidomic profile changes of yellow-feathered chicken meat during thermal processing based on UPLC-ESI-MS approach
2个月前
已完结
Regional immunity of chicken adipose tissue responds to secondary immunity induced by Newcastle disease vaccine via promoting immune activation and weakening lipid metabolism
2个月前
已完结
Lipidomics analysis of Sanhuang chicken during cold storage reveals possible molecular mechanism of lipid changes
2个月前
已完结
A Divergent Selection on Breast Meat Ultimate pH, a Key Factor for Chicken Meat Quality, is Associated With Different Circulating Lipid Profiles
2个月前
已完结
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