Lv2
110 积分 2023-09-20 加入
Hybridization enhances rabbit meat quality by modulating muscle Fiber traits, fatty acid profiles, and volatile/non-volatile Metabolomic features
1天前
待确认
The dual role of mannosylerythritol lipid-A: Improving gelling property and exerting antibacterial activity in chicken and beef gel
1天前
已完结
Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties
2个月前
已完结
Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties
2个月前
已完结
Effects of ultrasound-assisted modification during freeze-thaw cycle on gel properties and conformation of myosin in EGCG-modified systems: Roles of ionic strength and ultrasound power
3个月前
已完结
Physicochemical and Sensorial Profile of Meat from Two Rabbit Breeds with Application of High-Intensity Ultrasound
5个月前
已完结
Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI
5个月前
已完结
Effect of multiple freeze‐thaw cycles on protein and lipid oxidation in rabbit meat
5个月前
已完结
Effect of thermosonication pretreatment on physicochemical characteristics, structural properties, and sensory quality of rabbit meat
8个月前
已完结
Improving quality and consumer acceptance of rabbit meat: Prospects and challenges
8个月前
已完结
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