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136 积分 2023-10-26 加入
Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes
1小时前
待确认
Hybrid meat products: the physicochemical and microstructural properties of beef meat emulsion produced with jackfruit (Artocarpus heterophyllus) flesh and bamboo (Bambusa polymorpha) shoot as meat substitutes
4天前
已完结
Research on changes of peroxide and acid value in cantonese-style preserved meat
1个月前
已完结
Effect of frozen storage duration on temporal dominance of sensations (TDS), chemical investigations and moisture distribution of roasted chicken wings
1个月前
已完结
Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage
2个月前
已关闭
Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage
2个月前
已关闭
Physical and sensory characteristics of pork sausages from enzymatically modified blends of lard and rapeseed oil during storage
2个月前
已关闭
Digestive characteristics of oil body extracted from soybean aqueous extract at different pHs
4个月前
已完结
Analysis of protein-network formation of different vegetable proteins during emulsification to produce solid fat substitutes
5个月前
已完结
Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat
5个月前
已完结
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