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Effects of Storage Time and Temperature on Lipid Oxidation and Protein Co-Oxidation of Low-Moisture Shredded Meat Products 1个月前 已完结
Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat 1个月前 已关闭
Effect of the exposure to oxidation and malondialdehyde on turkey and rabbit meat protein oxidative stability 1个月前 已关闭
Effect of multiple freeze-thaw cycles on protein and lipid oxidation in rabbit meat 1个月前 已关闭
Preparation of citrus fiber from lemon peel residue: Effects of structure and endogenous pectin components on emulsifying properties of citrus fiber 1个月前 已关闭
Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder 1个月前 已关闭
Quality attributes and retention of vitamin E in reduced salt chicken sausages fortified with vitamin E 1个月前 已完结
Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties 2个月前 已完结
Phosphate sensing in health and disease 2个月前 已完结
Citrus peel as a renewable bioresource: Transforming waste to food additives 2个月前 已关闭

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