Lv1
60 积分 2025-10-23 加入
The effect of lactic acid bacteria on lipid metabolism and flavor of fermented sausages
1个月前
已完结
Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet
1个月前
已完结
Degradation of porcine dermal connective tissue by collagenase and hyaluronidase
1个月前
已完结
Effects of Slaughter Age on the Quality of Gannan Yak Meat: Analysis of Edible Quality, Nutritional Value, and GC × GC ‐ ToF ‐ MS of the Longissimus Dorsi Muscle
1个月前
已完结
Effects of an alkaline elastase from an alkalophilic Bacillus strain on the tenderization of beef meat
1个月前
已完结
Age-Related Changes in Renal Connective Tissue of Rats
1个月前
已完结
Effects of elastase from a Bacillus strain on the tenderization of beef meat
1个月前
已完结
Relationship between meat quality and intramuscular collagen characteristics of muscles from calf-fed, yearling-fed and mature crossbred beef cattle
1个月前
已完结
Purification and characterization of positive allosteric regulatory peptides of calcium sensing receptor (CaSR) from desalted duck egg white
1个月前
已完结
Effects of proteome changes on the tenderness of yak rumen smooth muscle during postmortem storage based on the label-free mass spectrometry
2个月前
已完结
皖公网安备34019202002308
