المؤلفون: Li, Yanlei, Wang, Xiangwu, Yang, Zihao, Bai, Mengyui

المصدر: 2023 International Annual Conference on Complex Systems and Intelligent Science (CSIS-IAC) Complex Systems and Intelligent Science (CSIS-IAC), 2023 International Annual Conference on. :247-252 Oct, 2023

Relation: 2023 International Annual Conference on Complex Systems and Intelligent Science (CSIS-IAC)

المؤلفون: Vesga, Daniela A., Torres, Rodrigo N. S., Moreira, José B. S., Granja-Salcedo, Yury T., Neto, Otavio R. Machado^{Aff1, Aff2}, Chardulo, Luis Artur L.^{Aff1, Aff2}, Nair, Mahesh N., Carvalho, Pedro H. V., Baldassini, Welder A.^{Aff1, Aff2, IDs11250024040721_cor9}

المصدر: Tropical Animal Health and Production. 56(6)

المؤلفون: XIAO Zhiyuan, ZHANG Dequan, YAN Tongjing, XU Yuqian, LI Xin, LIU Shanshan, YANG Qingfeng, HOU Chengli

المصدر: Shipin Kexue, Vol 45, Iss 15, Pp 245-251 (2024)

مصطلحات موضوعية: chilled meat, very fast chilling, tenderness, mechanism, postmortem, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-15-027.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/26d9d5d91d5742a1a8e33d5f66fe4f49

المؤلفون: Hu, Q., Lu, W., Luo, H., Dai, D., Deng, Y., Song, A.

المصدر: IEEE Transactions on Instrumentation and Measurement IEEE Trans. Instrum. Meas. Instrumentation and Measurement, IEEE Transactions on. 72:1-13 2023

المؤلفون: Sun, Mingxuan, Geng, Daoshuang, Yang, Daoguo, Tan, Qingxiao

المصدر: 2022 3rd International Conference on Big Data, Artificial Intelligence and Internet of Things Engineering (ICBAIE) Big Data, Artificial Intelligence and Internet of Things Engineering (ICBAIE), 2022 3rd International Conference on. :250-254 Jul, 2022

Relation: 2022 3rd International Conference on Big Data, Artificial Intelligence and Internet of Things Engineering (ICBAIE)

المؤلفون: Batson, C. Daniel, author

الإتاحة: https://doi.org/10.1093/oso/9780197610923.001.0001

المؤلفون: Dias Martins, Mauricio de Jesus^{Aff1, Aff2, Aff3, IDs10508023027594_cor1}, Baumard, Nicolas

المصدر: Archives of Sexual Behavior: The Official Publication of the International Academy of Sex Research. 53(3):901-915

المؤلفون: Man ZHANG, Xiaoxiao XIONG, Jun LIU, Juan KAN, Chunlu QIAN, Changhai JIN

المصدر: Shipin gongye ke-ji, Vol 45, Iss 11, Pp 333-340 (2024)

مصطلحات موضوعية: sous vide cooking method, meat product processing, flavor, nutrient substances, tenderness, safety, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://doaj.org/toc/1002-0306

URL الوصول: https://doaj.org/article/422200ccc6324734b6cdaba1667822de

المؤلفون: SU Xiaofeng, LI Yalei, LUO Ruiming

المصدر: Shipin Kexue, Vol 45, Iss 10, Pp 38-44 (2024)

مصطلحات موضوعية: basal immunoglobulin, longissimus dorsi muscle of qinchuan cattle, energy substance, tenderness, quality, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-10-005.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/eabe36e3d5ac4ecfacbf6f964394a9e7

المؤلفون: ZHANG Rui, TAO Yingmei, GAO Yurong, WANG Suye, LIU Dunhua

المصدر: Shipin Kexue, Vol 45, Iss 10, Pp 54-61 (2024)

مصطلحات موضوعية: tan lamb meat, tenderness, cysteine oxidative modification proteomics, protein oxidation, texture, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-10-007.pdf; https://doaj.org/toc/1002-6630

URL الوصول: https://doaj.org/article/cd532f0b2e0b4b4b91a4ad0d6efe7db3