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1130 积分 2024-12-01 加入
Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
1个月前
已完结
Reference methods for the assessment of physical characteristics of meat
2个月前
已完结
Interrelationships between meat quality traits, texture measurements and physicochemical characteristics of M. rectus abdominis from Charolais heifers
2个月前
已完结
Sire and growth path effects on sheep meat production 2. Meat and eating quality
2个月前
已完结
The effect of heating process using electric and gas ovens on sensory properties of cooked smoked-meat
2个月前
已完结
Sensory and Consumer Evaluation of Smoked Pulled Pork Prepared Using Different Smokers and Different Types of Wood
2个月前
已完结
Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
2个月前
已完结
Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose
3个月前
已完结
Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks
4个月前
已完结
Predicting VOCs content and roasting methods of lamb shashliks using deep learning combined with chemometrics and sensory evaluation
4个月前
已完结
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