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Improving meat quality of the broiler chicken: integrated mechanistic frameworks linking pre-slaughter determinants, postmortem transformations, and multi-omics technology
17小时前
待确认
Effects of increasing internal end-point temperatures on physicochemical and sensory properties of meat: A review
1个月前
已完结
Thermal processing implications on the digestibility of meat, fish and seafood proteins
3个月前
已完结
Effects of increasing internal end-point temperatures on physicochemical and sensory properties of meat: A review
3个月前
已完结
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