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Research Progress on the Effect of Freeze-Thaw Cycles on the Quality of Raw Meat and the Discrimination Technology of Freeze-Thawed Meat 3个月前 已关闭
Very Fast Cooling Maintains Pre-Rigor Quality of Mutton by Reducing Protein Oxidation and Minimizing Protein Conformational Changes 3个月前 已关闭
mproving the Supercooling Stability of Fresh Pork by Static Magnetic Field Combined with Stepwise Cooling 3个月前 已关闭
Effects of Variable Temperature and High Humidity Combined with Low Voltage Electrostatic Field Treatment on Thawing Effect and Protein Oxidation of Beef 3个月前 已完结
Protein Oxidation Induced Water Migration in Frozen-Thawed Meat: Role of Myofibrillar Protein Aggregation 3个月前 已关闭
Preservation Effect of Pickering Emulsion Fresh-Keeping Liner Loaded with Resveratrol on Chilled Beef 3个月前 已关闭
Myofibrillar protein oxidation affects filament charges, aggregation and water-holding 3个月前 已完结
Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks 3个月前 已完结
Effects of the combination of moderate electric field and high‐oxygen modified atmosphere packaging on pork meat quality during chill storage 3个月前 已完结
Structural changes induced by direct current magnetic field improve water holding capacity of pork myofibrillar protein gels 3个月前 已完结

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速度真快 5个月前
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帮大忙了，速度真快 8个月前
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