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116 积分 2023-10-26 加入
Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage
1天前
求助中
Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage
2天前
求助中
Digestive characteristics of oil body extracted from soybean aqueous extract at different pHs
2个月前
已完结
Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes
3个月前
已完结
Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat
3个月前
已完结
Monitoring microstructural changes and moisture distribution of dry‐cured pork: a combined confocal laser scanning microscopy and hyperspectral imaging study
3个月前
已完结
Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties
3个月前
已完结
Effects of red‐wine grape pomace on the quality and sensory attributes of beef hamburger patty
4个月前
已完结
Effect of age on sensory perception of beef patties with varying firmness
4个月前
已完结
Tasting temperature: neural and behavioral responses to thermal stimulation of oral mucosa
5个月前
已完结
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