By A Mystery Man Writer
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
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
The effect of cooking process on nitrate content, nitrite content and
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
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
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
Characteristics of raw materials used in the experiment.
Qingfeng GE, PhD, Yangzhou University, Yangzhou, College of Food Science and Engineering