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80 积分 2025-02-22 加入
Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging
28天前
已完结
Sensory quality and fatty acid content of springbok (Antidorcas marsupialis) meat: influence of farm location and sex
1个月前
已完结
Flavour formation in meat and meat products: a review
3个月前
已完结
Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review
5个月前
已完结
Genetic and Nutritional Factors Determining the Production and Quality of Sheep Meat – A Review
5个月前
已关闭
Phosphorylation modification of myofibrillar proteins by sodium pyrophosphate affects emulsion gel formation and oxidative stability under different pH conditions
10个月前
已完结
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