Cooking schematic of PSE-like and normal chicken breast under

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)