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wyk
Lv4
1
490 积分
2024-05-03 加入
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Effect of freezing raw meat on the physicochemical characteristics of beef jerky
6小时前
已完结
Effects of ultrasound-assisted curing on the quality and microstructure of low-sodium beef jerky
6小时前
已完结
Combination of ultrasound treatment and starter culture for improving the quality of beef jerky
6小时前
待确认
Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching
6小时前
已完结
Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality
6小时前
已完结
Comparison of the quality of beef jerky processed by traditional and modern drying methods from different districts in Inner Mongolia
6小时前
待确认
Effects of ultrasound-assisted vacuum tumbling on the flavor of spiced beef
12天前
已完结
Effects of ultrasound-assisted vacuum tumbling on the flavor of spiced beef
2个月前
已完结
Effect of ultrasound treatment on porcine myofibrillar protein binding furan flavor compounds at different salt concentrations
2个月前
已完结
Hydrolyzable tannin analysis in food
4个月前
已完结
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