Search

نمایش تعداد 1-7 از 7

Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties

نوع: Journal Paper

نویسنده : Xueqin Gao; Wangang Zhang; Guanghong Zhou

سال: 2014

Request PDF

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

نوع: Journal Paper

نویسنده : Wangang Zhang; Shan Xiao; Eun Joo Lee; Dong U. Ahn

سال: 2011

Request PDF

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

نوع: Journal Paper

نویسنده : Elisabeth Huff Lonergan; Wangang Zhang; Steven M. Lonergan

ناشر: Elsevier Science

سال: 2010

Request PDF

Improving functional value of meat products

نوع: Journal Paper

نویسنده : Wangang Zhang; Shan Xiao; Himali Samaraweera; Eun Joo Lee; Dong U. Ahn

ناشر: Elsevier Science

سال: 2010

Request PDF

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

نوع: Journal Paper

نویسنده : Sher Ali; Wangang Zhang; Nasir Rajput; Muhammad Ammar Khan; Chun-bao Li; Guang-hong Zhou

سال: 2015

Request PDF

Mechanisms of volatile production from sulfur-containing amino acids by irradiation

نوع: Journal Paper

نویسنده : Dong Uk Ahn; Eun Joo Lee; Xi Feng; Wangang Zhang; Ji Hwan Lee; Cheorun Jo; Kichang Nam

سال: 2016

Request PDF

Effect of protein structure on water and fat distribution during meat gelling

نوع: Journal Paper

نویسنده : Huijuan Yang; Wangang Zhang; Teng Li; Haibo Zheng; Muhammad Ammar Khan; Xinglian Xu; Jingxin Sun; Guanghong Zhou

سال: 2016

Request PDF

Search

Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

Improving functional value of meat products

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

Mechanisms of volatile production from sulfur-containing amino acids by irradiation

Effect of protein structure on water and fat distribution during meat gelling

نویسنده

ناشر

سال

نوع

زبان

نوع محتوا

عنوان ناشر

Search

Filters

Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

Improving functional value of meat products

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

Mechanisms of volatile production from sulfur-containing amino acids by irradiation

Effect of protein structure on water and fat distribution during meat gelling