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36 积分 2024-07-29 加入
Analysis of fishy taint in duck eggs reveals the causative constituent of the fishy odor and factors affecting the perception ability of this odor
5个月前
已完结
Lipid−Protein Interactions in Lipovitellin,
7个月前
已完结
Sensory profile and consumer perception of meat products enriched with EPA and DHA using fish oil microcapsules
10个月前
已完结
Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts
10个月前
已完结
Effect of ultrasonic‐assisted brining on mass transfer of beef
10个月前
已完结
Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking
11个月前
已完结
Effect of ultrasonic‐assisted brining on mass transfer of beef
11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
11个月前
已完结
Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products
11个月前
已完结
Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects
11个月前
已完结
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