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Author: Ce Liang

2 Articles are founded.

Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
Yue Ge, Dequan Zhang, Huimin Zhang, Xin Li, Fei Fang, Ce Liang, Zhenyu Wang
Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37
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Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat
Ce Liang, Dequan Zhang, Xiaochun Zheng, Xiangyuan Wen, Tongjing Yan, Zhisheng Zhang, Chengli Hou
Food Sci Anim Resour 2021;41(3):509-526.
https://doi.org/10.5851/kosfa.2021.e15
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