Lv11
40 积分 2024-12-26 加入
Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins
5小时前
已完结
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
5个月前
已完结
Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis
5个月前
已完结
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