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Keyword [doneness]
Result: 1 - 6 | Page: 1 of 1
1.
The Development Of The Conditioning Steak And The Establishment Of Shelf-life Prediction Model
2.
Discrimination Of Digestion Products Of Proteins From Different Kinds Of Meat
3.
Non-destructive Sensing Of Quality Changes In Beef During Microwave Heating Using Hyperspectral Imaging
4.
Study On Tenderness Specificity And Mechanism Of Myofibrillar Protein Structure Change Of Beef With High Degree Of Doneness
5.
Evaluation And Improvement Of Edible Quality Of Texturized Soy Protein Imitating Beef
6.
Preliminary Study On Cooking Mass Transfer Maturation And Iron Ion Precipitation
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