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26 积分 2024-12-01 加入
The quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at − 12 or 18 °C
4天前
已完结
Effects of medium voltage electrical stimulation on initial pH decline and quality parameters during ageing and frozen storage of Nellore beef
4天前
已完结
Classification of fresh and frozen-thawed pork muscles using visible and near infrared hyperspectral imaging and textural analysis
4天前
已完结
Classification of frozen-thawed pork loins based on the freezing conditions and thawing losses using the hyperspectral imaging system
4天前
已完结
Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins
9天前
已完结
A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality
9天前
已完结
Effect of high-pressure homogenization on structural changes and emulsifying properties of chicken liver proteins isolated by isoelectric solubilization/precipitation
19天前
已完结
Structural changes and emulsion properties of goose liver proteins obtained by isoelectric solubilisation/precipitation processes
20天前
已完结
The Emulsion Properties of Chicken Liver Protein Recovered through Isoelectric Solubilization/Precipitation Processes
20天前
已完结
Rapid Determination of Spinal Cord Content in Ground Beef by Attenuated Total Reflectance Fourier Transform Infrared Spectroscopy
20天前
已完结
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