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354 积分 2023-09-27 加入
AOAC Official Method 991.36Fat (Crude) in Meat and Meat Products
4个月前
已完结
AOAC Official Method 928.08Nitrogen in Meat
4个月前
已完结
AOAC Official Method 950.46Loss on Drying (Moisture) in Meat
4个月前
已关闭
AOAC Official Method 920.153Ash of Meat
4个月前
已关闭
Dynamic alterations in protein, sensory, chemical, and oxidative properties occurring in meat during thermal and non-thermal processing techniques: A comprehensive review
6个月前
已完结
Effect of salinity stress on respiratory metabolism, glycolysis, lipolysis, and apoptosis in Pacific oyster (Crassostrea gigas) during depuration stage
7个月前
已完结
Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics
7个月前
已完结
Metabolomic profiles and compositional differences involved in flavor characteristics of raw breast meat from slow- and fast-growing chickens in Thailand
7个月前
已关闭
A comparative study on the taste quality of Mytilus coruscus under different shucking treatments
7个月前
已完结
Oral carbon dot nanozymes with red fluorescence and superoxide dismutase-like activity for colitis bioimaging and inflammation management
7个月前
已完结
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