Lv11
60 积分 2024-04-11 加入
Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed
1天前
已完结
Taurine reduces glycolysis of pig skeletal muscle by inhibiting HIF‐1α signaling
1个月前
已完结
Expression of key genes involved in lipid deposition in intramuscular adipocytes of sheep under high glucose conditions
1个月前
已完结
Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle‐yak meat
1个月前
已完结
Effects of altitude on meat quality difference and its relationship with HIF ‐1α during postmortem maturation of beef
1个月前
已完结
Glucose Fattens Up Muscle
2个月前
已关闭
Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed
3个月前
已完结
Effect of Heated Sunflower Oil and Dietary Supplements on the Composition, Oxidative Stability, and Sensory Quality of Dark Chicken Meat
4个月前
已完结
Dietary N-Carbamylglutamate Supplementation in a Reduced Protein Diet Affects Carcass Traits and the Profile of Muscle Amino Acids and Fatty Acids in Finishing Pigs
4个月前
已完结
Free Amino Acid Profile and Expression of Genes Implicated in Protein Metabolism in Skeletal Muscle of Growing Pigs Fed Low-Protein Diets Supplemented with Branched-Chain Amino Acids
4个月前
已完结
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