Lv21
102 积分 2024-09-20 加入
Biocompatibility, Physicochemical Properties, and Allergenicity Evaluation of Fish Gelatin Hydrogels as Cell-Cultured Meat Scaffold Material
2个月前
已完结
Carcass and meat quality traits and their relationships in Duroc × Landrace × Yorkshire barrows slaughtered at various seasons
1年前
已完结
Modern genetic and genomic improvement of the pig
1年前
已完结
Protein modifications in cooked pork products investigated by a proteomic approach
1年前
已完结
Protein aggregation in cooked pork products: New details on the supramolecular organization
1年前
已完结
Apoptosis and its role in postmortem meat tenderness: A comprehensive review
1年前
已完结
Application of NIR spectroscopy coupled with DD-SIMCA class modelling for the authentication of pork meat
1年前
已完结
Development of a duplex recombinase polymerase amplification-lateral flow strip assay with 1 min of DNA extraction for simultaneous identification of pork and chicken ingredients
1年前
已完结
Muscle proteolysis is differentially influenced by mitochondrial intactness
1年前
已完结
Proteomic evidence of protein degradation and oxidation in brined bighead carp fillets during long-term frozen storage
1年前
已完结
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