Lv0
0 积分 2025-10-10 加入
Firewood as a tool to valorize meat: A sensory and instrumental approach to grilled veal, lamb, and pork meat
7个月前
已完结
Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics
7个月前
已完结
Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis
7个月前
已完结
Flavor profile analysis of grilled lamb seasoned with classic salt, chili pepper, and cumin (Cuminum cyminum) through HS-SPME-GC-MS, HS-GC-IMS, E-nose techniques, and sensory evaluation on Sonit sheep
7个月前
已完结
Study of changes in volatile flavor substances during the processing and storage of mutton ham
7个月前
已完结
皖公网安备34019202002308
