Characteristics of raw materials used in the experiment.
Xiaoyan Zhou's research works Yangzhou University, Yangzhou and other places
Qingfeng GE, PhD, Yangzhou University, Yangzhou, College of Food Science and Engineering
Mangang WU, Doctor of Engineering, Yangzhou University, Yangzhou, college of food science and engineering
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
The cooking loss (a), shear force value (b) of PSE-like and normal
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
Xiaoyan Zhou's research works Yangzhou University, Yangzhou and other places
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
Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering
