Lv11
90 积分 2023-10-17 加入
Understanding the Sodium Storage Behavior of Closed Pores/Carbonyl Groups in Hard Carbon
8天前
已完结
Quantitative proteomics analysis on the meat quality of processed pale, soft, and exudative (PSE)-like broiler pectoralis major by different heating methods
9天前
已完结
Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat
1个月前
已完结
Comparison of different edible parts of bighead carp ( Aristichthys nobilis ) flavor
2个月前
已完结
Effects of different thermal methods and degrees on the flavor of channel catfish (Ictalurus punctatus) fillets: Fatty acids, volatile flavor and taste compounds
3个月前
已完结
Isolation and Screening of Staphylococcus Xylosus P2 from Chinese Bacon: A Novel Starter Culture in Fermented Meat Products
3个月前
已完结
Biogenic amines are important indices for characterizing the freshness and hygienic quality of aquatic products: A review
3个月前
已完结
Metabolomic, lipidomic, and proteomic profiles provide insights on meat quality differences between Shitou and Wuzong geese
4个月前
已完结
Synergism effect of low voltage electrostatic field and antifreeze agents on enhancing the qualities of frozen beef steak: Perspectives on water migration and protein aggregation
5个月前
已完结
Food and salt structure design for salt reducing
6个月前
已完结
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