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30 积分 2024-09-25 加入
Reference methods for the assessment of physical characteristics of meat
20小时前
已完结
Optimization of medium composition of Lactobacillus plantarum Y44 using Plackett – Burman and Box–Behnken designs
16天前
已完结
The impact of processing on sensory and objective measurements of sheep meat eating quality
21天前
已完结
Effect of Sous-vide cooking on the quality and digestion characteristics of braised pork
1个月前
已完结
Effects of High Oxygen Packaging on Tenderness and Water Holding Capacity of Pork Through Protein Oxidation
1个月前
已完结
Storage in ice incorporated antimelanotic agent and its effects on melanosis and quality of giant red shrimp (Aristaeomorpha foliacea)
1个月前
已关闭
Addressing the structural sophistication of meat via plant-based tissue engineering
3个月前
已完结
Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review
3个月前
已完结
Optimization of medium composition of Lactobacillus plantarum Y44 using Plackett – Burman and Box–Behnken designs
5个月前
已完结
Optimization of medium composition of Lactobacillus plantarum Y44 using Plackett – Burman and Box–Behnken designs
6个月前
已完结
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