Lv11
40 积分 2025-10-30 加入
Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating
1小时前
待确认
Effect of Various Thermal Processing Methods on the Sensory, Textural, and Physicochemical Characteristics of Foal Meat
1小时前
已完结
Dynamic changes in water mobility and taste substances of cooked Tan lamb meat after chilled storage
1小时前
已完结
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