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Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis.
- Published in:
- Molecules, 2023, v. 28, n. 1, p. 165, doi. 10.3390/molecules28010165
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- Article
Role of Intramuscular Connective Tissue in Water Holding Capacity of Porcine Muscles.
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- Foods, 2022, v. 11, n. 23, p. 3835, doi. 10.3390/foods11233835
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- Article
The Investigation of Protein Profile and Meat Quality in Bovine Longissimus thoracic Frozen under Different Temperatures by Data-Independent Acquisition (DIA) Strategy.
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- Foods, 2022, v. 11, n. 12, p. 1791, doi. 10.3390/foods11121791
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- Article
Epidemiological and clinical differences between sexes and pathogens in a three-year surveillance of acute infectious gastroenteritis in Shanghai.
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- Scientific Reports, 2019, v. 9, n. 1, p. N.PAG, doi. 10.1038/s41598-019-46480-6
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- Article
Comparative assessment of bone collagen recovered from different livestock and poultry species: microstructure, physicochemical characteristics and functional properties.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 3, p. 1597, doi. 10.1111/ijfs.15896
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- Article
Proteomic analyses of mitochondrial damage in postmortem beef muscles.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 10, p. 4182, doi. 10.1002/jsfa.11767
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- Article
Integrated metabolome and microbiome analysis reveals the effect of rumen-protected sulfur-containing amino acids on the meat quality of Tibetan sheep meat.
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- Frontiers in Microbiology, 2024, p. 1, doi. 10.3389/fmicb.2024.1345388
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- Article