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
20小时前
已完结
Potential of tea polyphenols to ameliorate the quality of beef meatballs during frozen storage and its action mechanism
20小时前
待确认
An overview of factors affecting the quality of beef meatballs: Processing and preservation
8天前
已完结
Effect of the composition of coating water retaining agent on the quality of conditioned chicken meatballs after frozen storage
9天前
已完结
Influence of processing points on the flavor of meat balls braised with brown sauce
9天前
已完结
Inulin as a Fat-Reduction Ingredient in Pork and Chicken Meatballs: Its Effects on Physicochemical Characteristics and Consumer Perceptions
12天前
已完结
Effects of replacing fat with Perilla seed on the characteristics of meatballs
20天前
已完结
Salted Meat Products: Nutritional Characteristics, Processing and Strategies for Sodium Reduction
21天前
已完结
Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage
23天前
已完结
Multiphysics modeling of wire-to-plate electrohydrodynamic drying with air crossflow
29天前
已完结
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