Lv11
8 积分 2024-09-26 加入
Microstructure and physical changes in the Mexican cooked lamb meat barbacoa made with chilled and frozen meat
5小时前
待确认
Elucidating the formation of the uniform “glass-like” texture in dried-bonito during processing based on microstructure and protein properties
5小时前
已完结
Inclusion of Beef Heart in Ground Beef Patties Alters Quality Characteristics and Consumer Acceptability as Assessed by the Application of Electronic Nose and Tongue Technology
8天前
已完结
Characterisation of flavour profile of beef jerky inoculated with different autochthonous lactic acid bacteria using electronic nose and gas chromatography–ion mobility spectrometry
8天前
已完结
Evaluation of the flavor profiles of Yanbian-style sauced beef from differently treated raw beef samples
8天前
已完结
Automated detection of stale beef from electronic nose data
8天前
已完结
The development process of plant-based meat alternatives: Raw material formulations and processing strategies
17天前
已完结
Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
25天前
已完结
Evolution of volatile compounds during dry‐cured deer loin processing
25天前
已完结
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