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48 积分 2025-03-20 加入
Vacuum skin packaging versus traditional methods: A decisive advantage in controlling oxidation and volatile flavor profiles of wet-aged beef
16天前
已完结
Lipidomics-based insights into the mechanism of muscle-specific quality differences during wet-aging
8个月前
已关闭
The impact of varying intensity magnetic field-assisted sub-freezing preservation technology on the quality and protein structure of mutton
8个月前
已完结
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