Lv11
60 积分 2023-11-01 加入
Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 1: microstructural, thermal, and spectroscopic characterisation
5小时前
待确认
Temperature-dependent properties of fat in adipose tissue from pork, beef and lamb. Part 2: rheology and texture
6个月前
已完结
A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
11个月前
已完结
Changes in volatile flavor of yak meat during oxidation based on multi-omics
1年前
已完结
Effects of replacement partial sodium chloride on characteristic flavor substances of bacon during storage based on GC×GC-MS and non-targeted metabolomics analyses
1年前
已完结
空气冲击技术在食品加工应用中的最新进展：综述
1年前
已完结
Quality relationship between smoked and air-dried bacon of Sichuan-Chongqing in China: Free amino acids, volatile compounds, and microbial diversity
1年前
已完结
Investigation of Consequences of High-Voltage Pulsed Electric Field and TGase Cross-Linking on the Physicochemical and Rheological Properties of Pleurotus eryngii Protein
1年前
已完结
Preparation of PVA/Tremella polysaccharide and soy protein isolate complex/ε-polylysine active membrane and its application in blueberry preservation
1年前
已完结
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