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118 积分 2025-06-26 加入
Insight into the aroma dynamics of roasted suckling pig throughout processing based on HS-SPME-GC-MS analysis
8小时前
待确认
Role of lipids in beef flavor development: A review of research from the past 20 years
1个月前
已完结
Screening out important substances for distinguishing Chinese indigenous pork and hybrid pork and identifying different pork muscles by analyzing the fatty acid and nucleotide contents
7个月前
已完结
Characterization and identification of pork flavor compounds and their precursors in Chinese indigenous pig breeds by volatile profiling and multivariate analysis
7个月前
已完结
Evaluation method for firmness and stickiness of porcine perirenal fat
9个月前
已完结
Multi-sensor integration approach based on hyperspectral imaging and electronic nose for quantitation of fat and peroxide value of pork meat
10个月前
已完结
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