Lv63
2080 积分 2024-07-31 加入
Molecule Structural and Dynamic Properties Reveal the Release Rate of Odor-Active Compounds in Stewed Chicken
1个月前
已完结
Extending shelf life of chilled pork pretreated with high-voltage electrostatic field in modified atmosphere packaging by cinnamaldehyde nanoemulsion at non-contact mode
2个月前
已关闭
Antioxidant Action of Borage, Rosemary, Oregano, and Ascorbic Acid in Beef Patties Packaged in Modified Atmosphere
3个月前
已完结
Effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs during refrigerated storage
3个月前
已完结
Technological innovations or advancement in detecting frozen and thawed meat quality: A review
3个月前
已完结
Myoglobin Chemistry and Meat Color
4个月前
已完结
Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice
4个月前
已完结
Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice
5个月前
已完结
Dietary fibers reduce obesity-related disorders: mechanisms of action
5个月前
已完结
Thermal Aggregation of Sardine Muscle Proteins during Processing
5个月前
已完结
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