Lv1
80 积分 2024-11-17 加入
Structural Chemistry of Polysaccharides from Fungi and Lichens
7天前
已完结
Protein analysis of the common mushroom Agaricus bisporus
19天前
已完结
Disparity of dietary effects on collagen characteristics and toughness between two beef muscles
1个月前
已完结
The animal fat paradox and meat quality
1个月前
已完结
Bovine muscle glycogen concentration in relation to finishing diet, slaughter and ultimate pH
1个月前
已完结
On farm factors increasing dark cutting in pasture finished beef cattle
1个月前
已完结
Protecting meat color: The interplay of betanin red and myoglobin through antioxidation and coloration
1个月前
已完结
Impact of grass/forage feeding versus grain finishing on beef nutrients and sensory quality: The U.S. experience
1个月前
已完结
Improving beef color stability: Practical strategies and underlying mechanisms
1个月前
已完结
Beef carcasses with larger eye muscle areas, lower ossification scores and improved nutrition have a lower incidence of dark cutting
1个月前
已完结
皖公网安备34019202002308
