Lv11
90 积分 2024-07-11 加入
Inedible Fats and Greases
1个月前
已关闭
Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breed
4个月前
已完结
The conversion of muscle to meat
4个月前
已完结
Relations between muscle pH and important biochemical parameters during the postmortem changes in mammalian muscles
4个月前
已关闭
Effects of dietary l‐theanine supplementation on pork quality and muscle fiber type transformation in finishing pigs
5个月前
已完结
Current understanding on the role of proteolysis on meat quality
6个月前
已完结
Developments in our understanding of water holding in meat
6个月前
已完结
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle
7个月前
已完结
The eating quality of meat: IV—Water holding capacity and juiciness
7个月前
已完结
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