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琪琪子
Lv1
30 积分
2023-10-01 加入
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Dynamic changes in the water and volatile compounds of chicken breast during the frying process收起翻译
10天前
已完结
Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat
10天前
已关闭
Quality analysis of steamed beef with black tea and the mechanism of action of main active ingredients of black tea on myofibrillar protein
25天前
已完结
Effect of tea polyphenols as an antioxidant on pork for frying at different temperatures and times
25天前
已完结
Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein
25天前
已完结
Application of ultrasound treatment in pork marination: Effects on moisture migration and microstructure
25天前
已完结
Improving the quality and processing efficiency of beef jerky via drying in confined conditions of pre-stretching
7个月前
已完结
没有进行任何应助
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10天前
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10天前
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25天前
文章不全,没有图片
25天前
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