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Author: Xin Li
5 Articles are founded.
Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork
Food Sci Anim Resour 2024;44(5):1142-1155.
https://doi.org/10.5851/kosfa.2024.e54
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https://doi.org/10.5851/kosfa.2024.e54
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage
Food Sci Anim Resour 2022;42(5):816-832.
https://doi.org/10.5851/kosfa.2022.e34
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https://doi.org/10.5851/kosfa.2022.e34
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37
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https://doi.org/10.5851/kosfa.2021.e37
Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem
Food Sci Anim Resour 2021;41(4):650-663.
https://doi.org/10.5851/kosfa.2021.e22
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https://doi.org/10.5851/kosfa.2021.e22
Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
Food Sci Anim Resour 2020;40(3):311-322.
https://doi.org/10.5851/kosfa.2019.e79
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https://doi.org/10.5851/kosfa.2019.e79