Cooking schematic of PSE-like and normal chicken breast under

Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering

Xiaoyan Zhou's research works Yangzhou University, Yangzhou and other places

Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering

The SDS-PAGE of protein samples by roasting (RO), microwaving (MV)

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

Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering

Xiaoyan Zhou's research works Yangzhou University, Yangzhou and other places

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

The cooking loss (a), shear force value (b) of PSE-like and normal

The cooking loss (a), shear force value (b) of PSE-like and normal

Xiaoyan Zhou's research works Yangzhou University, Yangzhou and other places

Mangang WU, Doctor of Engineering, Yangzhou University, Yangzhou, college of food science and engineering