Lv11
10 积分 2024-03-26 加入
Sensory profiling of Egyptian goose ( Alopochen aegyptiacus ) meat
3小时前
待确认
Sensory, chemical and gas chromatographic evaluation of five raspberry cultivars
4小时前
求助中
Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage
4小时前
已完结
Characterization of fermented sausages using Lactobacillus plantarum MLK 14-2 as starter culture
1个月前
已完结
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
1个月前
已完结
Odor-Active Compounds of Dry-Cured Meat: Italian-Type Salami and Parma Ham
1个月前
已完结
Meat yields and primal cut weights from beef carcasses can be predicted with similar accuracies using in-abattoir 3D measurements or EUROP classification grade
5个月前
已完结
L-methionine γ-lyase from Citrobacter freundii: Cloning of the gene and kinetic parameters of the enzyme
5个月前
已完结
Kinetic and spectral parameters of interaction of Citrobacter freundii methionine γ-lyase with amino acids
5个月前
已完结
Catabolism of l–methionine in the formation of sulfur and other volatiles in melon (Cucumis melo L.) fruit
5个月前
已完结
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