Lv5
1420 积分 2022-03-01 加入
Effect of long-chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough
5天前
已完结
Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics
6天前
已完结
Effect of ageing time on the flavour compounds in Nanjing water-boiled salted duck detected by HS-GC-IMS
26天前
已完结
Effects of blackberry polysaccharide on thequalityimprovement of boiled chickenbreast
1个月前
已完结
High hydrostatic processing of marinatedground chicken breast: Exploring theeffectiveness on physicochemical, texturaland sensory properties and microbialinactivation
1个月前
已完结
Effect of ultrasound-assisted enzymetreatment on the quality of chicken breastmeat
1个月前
已完结
Effects of high hydrostatic pressureprocessing and sodium reduction onphysicochemical properties, sensoryquality, and microbiological shelf life ofready-to-eat chicken breasts
1个月前
已完结
L-arginine and L-lysine degrade troponin-Tand L-arginine dissociates actomyosin:Their roles in improving the tenderness ofchicken breast
1个月前
已完结
How ultrasound combined with potassiumalginate marination tenderizes old chickenbreast meat:Possible mechanisms fromtissue to protein
1个月前
已完结
Precooked state based on protein denaturation kinetics impacts moisture status, protein oxidation and texture of prepared chicken breast
1个月前
已完结
基于汽车风速的风能发电系统研究
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