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104 积分 2024-07-31 加入
Factors affecting the quality and nutritional value of donkey meat: a comprehensive review
24天前
已完结
Muscle fibre type and meat quality
24天前
已完结
The effect of compression force, cooling medium, and type of animal product onphysical and chemical properties in super-chilling process
24天前
已关闭
Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets
24天前
已完结
Effects of Dry Ice and Superchilling on Quality and Shelf Life of Arctic Charr (Salvelinus alpinus) Fillets
24天前
已关闭
Relationship between lipid peroxidation and fat content in Japanese Black beef Longissimus muscle during storage
25天前
已完结
Effect of Storage Temperatures on the Formation of Disulfides and Denaturation of Milkfish Actomyosin (Chanos chanos)
25天前
已完结
The development of ice crystals in food products during the superchilling process and following storage, a review
28天前
已完结
Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef
28天前
已完结
Proteases and Meat Tenderization
28天前
已完结
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