Cooking schematic of PSE-like and normal chicken breast under
4.6 (239) · $ 13.00 · In stock
Mangang WU, Doctor of Engineering, Yangzhou University, Yangzhou, college of food science and engineering
Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering
Mangang WU, Doctor of Engineering, Yangzhou University, Yangzhou, college of food science and engineering
Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core tem - RSC Advances (RSC Publishing) DOI:10.1039/D2RA00392A
Xiaoyan Zhou's research works Yangzhou University, Yangzhou and other places
Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core tem - RSC Advances (RSC Publishing) DOI:10.1039/D2RA00392A
Xiaoyan Zhou's research works Yangzhou University, Yangzhou and other places
The effect of cooking process on nitrate content, nitrite content and
Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering
Qingfeng GE, PhD, Yangzhou University, Yangzhou, College of Food Science and Engineering
Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core tem - RSC Advances (RSC Publishing) DOI:10.1039/D2RA00392A
Mangang WU, Doctor of Engineering, Yangzhou University, Yangzhou, college of food science and engineering
The cooking loss (a), shear force value (b) of PSE-like and normal
Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering
The cooking loss (a), shear force value (b) of PSE-like and normal
