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40 积分
2022-11-24 加入
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l-Arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation
11天前
已完结
Effect of subzero temperature treatment at −2 °C before thawing on prevention of thaw rigor, biochemical changes and rate of ATP consumption in frozen chub mackerel (Scomber japonicus)
1个月前
已完结
Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins
2个月前
已完结
Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage
2个月前
已完结
Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods
2个月前
已完结
Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles
2个月前
已完结
Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
2个月前
已完结
Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef
2个月前
已完结
Sarcoplasmic and myofibrillar phosphoproteins profile of beef M. longissimus thoracis with different pH u at different days postmortem
3个月前
已完结
Effects of acetylation on dissociation and phosphorylation of actomyosin in postmortem ovine muscle during incubation at 4 °C in vitro
3个月前
已完结
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不需要了【积分已退回】
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4个月前
题目不符合
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题目不对应
8个月前
题目不对应
8个月前
感谢
9个月前
感谢
9个月前
感谢
9个月前
语言不对
11个月前
发的是一篇韩文文献,不符合求助内容
11个月前
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