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20 积分 2025-07-30 加入
Low-temperature combined with high-humidity thawing improves the water-holding capacity and biochemical properties of Portunus trituberculatus protein
11小时前
已完结
A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
13小时前
已完结
Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation
5个月前
已完结
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