Advanced Search List

Search Keywords

Author: Zhenyu Wang

3 Articles are founded.

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.
HTML PDF PubReader
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
Food Sci Anim Resour 2021;41(5):802-815.
HTML PDF PubReader
The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast
Food Sci Anim Resour 2020;40(4):588-600.
HTML PDF PubReader