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大方的天晴
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2024-04-05 加入
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Chemical contaminants from food contact materials and articles made from or containing wood and bamboo - a review
5天前
已完结
Characterization and difference of lipids and metabolites from Jianhe White Xiang and Large White pork by high-performance liquid chromatography–tandem mass spectrometry
16天前
已完结
Metabolomics and lipidomics profiles related to intramuscular fat content and flavor precursors between Laiwu and Yorkshire pigs
16天前
已完结
Characterization of the key aroma compounds in pork broth by sensory-directed flavor analysis
1个月前
已完结
Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures
1个月前
已完结
Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle
1个月前
已完结
Physicochemical, microbiological, and sensory characteristics of " Sui Wu'u" traditional pork products from Bajawa, West Flores, Indonesia
1个月前
已完结
The Establishment of Evaluation Models for the Cooking Suitability of Different Pork Muscles
1个月前
已完结
Flavor formation based on lipid in meat and meat products: A review
1个月前
已完结
Effects of dietary apple polyphenol supplementation on carcass traits, meat quality, muscle amino acid and fatty acid composition in finishing pigs
2个月前
已完结
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3个月前
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