Bronchial-Tubes
发表于 2025-3-26 23:29:57
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delta-waves
发表于 2025-3-27 04:12:28
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Foam-Cells
发表于 2025-3-27 07:41:21
Vitamin E,ht red color is due to the presence of 40 to 60% of the surface meat pigment being in the oxymyoglobin form that turns brown upon oxidation to metmyoglobin. An antioxidant such as α-tocopherol located in the tissue cell walls inhibits the oxidation of lipids and oxymyoglobin and increases the case l
Irrepressible
发表于 2025-3-27 11:40:28
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和平主义者
发表于 2025-3-27 14:13:26
Accumulation of Conjugated Linoleic Acid (CLA) in Tissues of Fish Fed Diets Containing Various Leveish containing this anticancer ingredient. This study has examined the CLA accumulated in lipids extracted from tissues of fish cultured with diets mixed respectively with CLA at 1.0%, 2.5%, 5.0% and 10.0%. The CLA was made by an alkaline isomerization method applied to safflower oil. The major CLA
OUTRE
发表于 2025-3-27 19:12:03
Quality and Shelf-Life of Meat in Case-Ready Modified Atmosphere Packaging,atmosphere packaging (MAP) is the replacement of the package gaseous environments through passive or active means during storage or for display. Passive systems rely upon removal of external barrier materials or changes in film permeability to cause diffusion of different gases into the package. Act
Introvert
发表于 2025-3-28 00:18:33
Storage Stability of Meat Products as Affected by Organic and Inorganic Additives and Functional Indditives function primarily as preservatives, as antimicrobials and/or antioxidants, while others mainly modify product attributes such as sensory, nutritional and processing properties. Such additives often have secondary effects (desirable or undesirable) on the quality of products involved. This
偶像
发表于 2025-3-28 03:32:50
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Ornithologist
发表于 2025-3-28 06:26:06
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多嘴多舌
发表于 2025-3-28 13:24:27
Effect of Castration and Slaughter Age on the Flavor of Sheepmeat,e recovered. Headspace volatiles, total volatiles, phenols, and free fatty acids were analyzed. Seventy-one compounds were reported as components of lamb aroma for the first time, including 4,6-dimethyl-1,3-oxathiane. Indole, 3-methylindole (skatole) and thiophenols were identified only in tissue fr