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50 积分 2025-06-21 加入
Effects of alternating electric field assisted freezing-thawing-aging sequence on longissimus dorsi muscle microstructure and protein characteristics
2天前
已完结
Improved tenderness and water retention of pork pieces and its underlying molecular mechanism through the combination of low-temperature preheating and traditional cooking
2天前
已完结
Thermal gelation of chicken, pork and hake (Merluccius merluccius, L) actomyosin
2天前
已完结
Effects of thermal processing on the texture and collagen characteristics of ready‐to‐eat chicken claw
3天前
已完结
Review: The ATPase mechanism of myosin and actomyosin
3天前
已完结
Influence of Magnetic Field‐Assisted Thawing on the Physicochemical Properties and Flavor of Pre‐Cooked Crab Meat
5天前
已完结
Pengaruh lama waktu perendaman terhadap arakteristik gelatin ceker ayam
4个月前
已完结
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