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浅唱
Lv1
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2024-05-23 加入
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Improvement of tenderness and water holding capacity of spiced beef by the application of ultrasound during cooking
16天前
已完结
Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances
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已完结
On the mechanism of water holding in meat: The swelling and shrinking of myofibrils
18天前
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Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentration
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The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod – A low-field NMR study
18天前
已完结
HEAT TREATMENT EFFECT ON TEXTURE CHANGES and THERMAL DENATURATION of PROTEINS IN BEEF MUSCLE
19天前
已完结
THE EFFECTS OF COOKING TEMPERATURE AND TIME ON SOME MECHANICAL PROPERTIES OF MEAT
19天前
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速度真快,帮大忙了
16天前
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