Lv410
686 积分 2025-09-23 加入
Live weights at slaughter significantly affect the meat quality and flavor components of pork meat
26天前
已完结
Climate investment and financing, economic growth target constraints and urban green development efficiency
26天前
已关闭
Analysis of volatile flavor and lipids in different breeds of pork using electronic noses, GC–MS and UPLC-MS/MS
28天前
已完结
Feeding a high oleic acid (C18:1) diet improves pleasing flavor attributes in pork
28天前
已完结
Fermented mixed feed regulates intestinal microbial community and metabolism and alters pork flavor and umami
29天前
已完结
Formation and lipidomic analysis of flavor substances in Tibetan dried pork slice with four different baking methods
29天前
已完结
Changes of physicochemical and volatile flavor compounds of dry-cured Diqing Tibetan pig hams during fermentation
1个月前
已完结
Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine
1个月前
已完结
Chemical composition and oxidative status of tissues from Iberian pigs as affected by diets: extensive feeding v. oleic acid- and tocopherol-enriched mixed diets
1个月前
已完结
Comparison of antioxidant compounds in pig meat from Italian autochthonous pig Suino Nero Lucano and a modern crossbred pig before and after cooking
1个月前
已完结
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