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46 积分 2024-07-29 加入
Lipid−Protein Interactions in Lipovitellin,
1个月前
已完结
Sensory profile and consumer perception of meat products enriched with EPA and DHA using fish oil microcapsules
4个月前
已完结
Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts
4个月前
已完结
Effect of ultrasonic‐assisted brining on mass transfer of beef
4个月前
已完结
Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking
4个月前
已完结
Effect of ultrasonic‐assisted brining on mass transfer of beef
4个月前
已完结
Lycopene supplementation does not change productive performance but lowers egg yolk cholesterol and gene expression of some cholesterol-related proteins in laying hens
5个月前
已完结
Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products
5个月前
已完结
Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects
5个月前
已完结
Metabolomic Profiling as a Possible Reverse Engineering Tool for Estimating Processing Conditions of Dry-Cured Hams
5个月前
已完结
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