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90 积分 2026-03-11 加入
Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing
5个月前
已完结
Thermal processing and in vitro digestion of n-3 pork: Effects on the oxidative and digestive properties of proteins and lipids
6个月前
已完结
Effects of fatty acids on meat quality: a review
6个月前
已完结
Linseed supplementation in the diet of fattening pigs: Effect on the fatty acid profile of different pork cuts
6个月前
已完结
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