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

Type: Journal Paper

Author : Xueqin Gao; Wangang Zhang; Guanghong Zhou

Year: 2014

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

Type: Journal Paper

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

Year: 2011

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Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

Type: Journal Paper

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

Publisher: Elsevier Science

Year: 2010

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Improving functional value of meat products

Type: Journal Paper

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

Publisher: Elsevier Science

Year: 2010

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

Type: Journal Paper

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

Year: 2015

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

Type: Journal Paper

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

Year: 2016

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

Type: Journal Paper

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

Year: 2016

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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

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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