Lv2
110 积分 2025-11-12 加入
From amino acid analysis to improved gel properties: The role of dl-valine in Landaise goose myofibrillar protein
2个月前
已完结
Potential of tea polyphenols to ameliorate the quality of beef meatballs during frozen storage and its action mechanism
2个月前
已完结
An overview of factors affecting the quality of beef meatballs: Processing and preservation
2个月前
已完结
Effect of the composition of coating water retaining agent on the quality of conditioned chicken meatballs after frozen storage
2个月前
已完结
Influence of processing points on the flavor of meat balls braised with brown sauce
2个月前
已完结
Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions
2个月前
已完结
Effects of replacing fat with Perilla seed on the characteristics of meatballs
2个月前
已完结
Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction
2个月前
已完结
Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage
2个月前
已完结
Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossflow
3个月前
已完结
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