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Bioavailability of Food Polyphenols: Current State of Knowledge
8小时前
已完结
Effects of ultrasound-assisted cooking on the physicochemical properties and microstructure of pork meatballs
1年前
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Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat
1年前
已完结
Evolution of lean meat tenderness stimulated by coordinated variation of water status, protein structure and tissue histology during cooking of braised pork
1年前
已完结
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