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10 积分 2024-01-02 加入
Structure and composition of fish muscle
11天前
已完结
Effect of Basic Amino Acid Pretreatment on the Quality of Canned Antarctic Krill
16天前
已完结
Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat
16天前
已完结
Effects of Mild Oxidative and Structural Modifications Induced by Argon Plasma on Physicochemical Properties of Actomyosin from King Prawn (Litopenaeus vannamei)
28天前
已完结
Effect of Heating on Protein Denaturation, Water State, Microstructure, and Textural Properties of Antarctic Krill (Euphausia superba) Meat
1个月前
已完结
Focusing on intramuscular connective tissue: Effect of cooking time and temperature on physical, textual, and structural properties of yak meat
1个月前
已完结
Effects of a combination of heating and pre-heat storage on texture and taste-active compounds of each part of yellowtail Seriola quinqueradiata
1个月前
已完结
Muscle structure, sarcomere length and influences on meat quality: A review
1个月前
已完结
Effects of different heating conditions on texture, protein composition, and extract components of red seabream Pagrus major muscle
1个月前
已完结
Thermal inactivation of actinidin as affected by meat matrix
1个月前
已完结
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