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60 积分 2023-12-13 加入
Cathepsin B, D, H and L activities in the processing of dry‐cured ham
3天前
已完结
Lipid Oxidation: New Perspectives on an Old Reaction
21天前
已完结
Physicochemical property, volatile flavor quality, and microbial community composition of Jinhua fatty ham and lean ham: A comparative study
8个月前
已完结
Pre-cure Freezing Effect on Physicochemical, Texture and Sensory Characteristics of Iberian Ham
8个月前
已完结
Postmortem breakdown of ATP and glycogen in ground muscle: A review
9个月前
已完结
A comprehensive review on molecular mechanism of defective dry‐cured ham with excessive pastiness, adhesiveness, and bitterness by proteomics insights
10个月前
已完结
Protein Hydrolysis of Xuanwei Ham during Processing(Article)
1年前
已完结
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