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20 积分 2023-09-27 加入
Cooking of pork Longissimus dorsi at different temperature and relative humidity values: Effects on selected physico-chemical properties
1天前
已关闭
Influence of different cooking methods on quality characteristics, nutritional value, and volatile compounds of roasted lamb chops
1天前
已完结
In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways
4天前
已完结
In vitro digestion mimicking conditions in adults and elderly reveals digestive characteristics of pork from different cooking ways
4个月前
已完结
Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages
5个月前
已完结
The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham
5个月前
已完结
How do culinary methods affect quality and oral processing characteristics of pork ham?
6个月前
已完结
In vitro protein digestibility of pork products is affected by the method of processing
7个月前
已完结
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products
7个月前
已完结
Effects of Inoculated Starter of Lactic Acid Bacteria on Quality and Microbial Diversity of Pickled Wax Gourd in Eastern Zhejiang
9个月前
已完结
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