Cooking schematic of PSE-like and normal chicken breast under
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
Characteristics of raw materials used in the experiment.
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
Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering
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
Qingfeng GE, PhD, Yangzhou University, Yangzhou, College of Food Science and Engineering
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