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Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion
3个月前
已完结
Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat
3个月前
已完结
The Effect of Canning, Roasting and Corning on the Biological Value of the Proteins of Western Beef, Finished on Either Grass or Grain
3个月前
已完结
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose
5个月前
已完结
Effect of different thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef
5个月前
已完结
Effects of thermal processing and temperature on the quality, protein oxidation, and structural characteristics of yak meat
5个月前
已完结
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