Lv11
20 积分 2025-11-21 加入
Effects of ultrasound combined with κ-carrageenan on the rheological behaviours, textural properties and microstructures of meat batters before and after heating treatment
1小时前
待确认
Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties
1小时前
已完结
Sensory and volatile aromatic compound differences of paired lamb loins with 0 or 14 day dry aging
2小时前
求助中
Marine phospholipids as n‐3 polyunsaturated fatty acid supplements to enhance the gel and flavor quality of minced pork
3小时前
已完结
A multi-task deep learning model based on transformer for simultaneously evaluating the TVB-N and TVC contents of chicken breasts using two different hyperspectral imaging
1个月前
已完结
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