Cooking schematic of PSE-like and normal chicken breast under

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

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

Qingfeng GE, PhD, Yangzhou University, Yangzhou, College of Food Science and Engineering

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

The effect of cooking process on nitrate content, nitrite content and

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

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

Qingfeng GE, PhD, Yangzhou University, Yangzhou, College of Food Science and Engineering

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

Content of nitrate and nitrite in leafy vegetables during storage: (a)

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

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

Cooking schematic of PSE-like and normal chicken breast under different