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
Cooking schematic of PSE-like and normal chicken breast under different
The effect of cooking process on nitrate content, nitrite content and
Xiaoyan Zhou's research works Yangzhou University, Yangzhou and other places
Qingfeng GE, PhD, Yangzhou University, Yangzhou, College of Food Science and Engineering
The cooking loss (a), shear force value (b) of PSE-like and normal
Content of nitrate and nitrite in leafy vegetables during storage: (a)
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 SDS-PAGE of protein samples by roasting (RO), microwaving (MV)
Content of nitrate and nitrite in leafy vegetables during storage: (a)