Lv32
294 积分 2026-01-30 加入
Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage
1个月前
已完结
Grumixama extract as natural additive on fermented sausage to control lipid oxidation
1个月前
已完结
Effects of Ganoderma lucidum extract on the antioxidant status of pork patties during storage and gastro-intestinal digestion
1个月前
已关闭
Tomato pomace extract and organic peppermint essential oil as effective sodium nitrite replacement in cooked pork sausages
1个月前
已完结
Effect of Hemp Protein and Sea Buckthorn Extract on Quality and Shelf Life of Cooked-Smoked Sausages
1个月前
已完结
Quality Changes in Chicken Meat Marinated With Antioxidant‐Rich Fruit and Vegetable Juices
1个月前
已完结
Grumixama extract as natural additive on fermented sausage to control lipid oxidation
1个月前
已关闭
Effects of Ganoderma lucidum extract on the antioxidant status of pork patties during storage and gastro-intestinal digestion
1个月前
已关闭
Antioxidant and Antibacterial Effect of Agaricus brasiliensis Extract on Raw and Cooked Pork Patties during Storage
1个月前
已完结
Effects of insoluble dietary fiber from kiwi fruit pomace on the physicochemical properties and sensory characteristics of low-fat pork meatballs
1个月前
已完结
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