Lv3
258 积分 2024-08-19 加入
The role of texture in the palatability and food oral processing
1个月前
已完结
Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork
9个月前
已完结
Mitochondrial localization of the Parkinson's disease related protein DJ-1: implications for pathogenesis
9个月前
已关闭
Different oxidative status and expression of calcium channel components in stress-induced dysfunctional chicken muscle
9个月前
已完结
Different oxidative status and expression of calcium channel components in stress-induced dysfunctional chicken muscle
9个月前
已关闭
A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens
9个月前
已完结
Quality attributes of major porcine muscles: A comparison with the Longissimus Lumborum
9个月前
已完结
Muscle protein changes post mortem in relation to pork quality traits
9个月前
已完结
Transcriptome responses to heat stress in hypothalamus of a meat-type chicken
9个月前
已完结
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