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Published in Meat science (01.12.2012)
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Effect of suspension method and aging time on meat quality of Chinese fattened cattle M. Longissimus dorsi
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Published in Meat science (01.01.2014)
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Bacterial Diversity and Spoilage-Related Microbiota Associated with Freshly Prepared Chicken Products under Aerobic Conditions at 4°C
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Published in Journal of food protection (01.06.2012)
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Effect of suspension method on meat quality and ultra-structure of Chinese Yellow Cattle under 12–18°C pre-rigor temperature controlled chilling
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Published in Meat science (01.05.2016)
Published in Meat science (01.05.2016)
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Pre-rigor temperature control of Chinese yellow cattle carcasses to 12–18°C during chilling improves beef tenderness
Liu, Yuqing, Mao, Yanwei, Zhang, Yimin, Liang, Rongrong, Wang, Renhuan, Zhu, Lixian, Meng, Xianyong, Luo, Xin
Published in Meat science (01.02.2015)
Published in Meat science (01.02.2015)
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Thermal inactivation model of Listeria monocytogenes in ground beef
Feng, Xiaohui, Wang, Qingguo, Wang, Renhuan, Chen, Qingmin, Su, Yadong, Zhu, Ruiliang, Zhu, Lixian, Luo, Xin
Published in Wei sheng wu hsüeh pao (01.05.2011)
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Published in Wei sheng wu hsüeh pao (01.05.2011)
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