Research on non-destructive detection of chilled meat quality based on hyperspectral technology combined with different data processing methods by Zeyu Xu, Zeyu Xu, Zeyu Xu, Yu Han, Yu Han, Yu Han, Shuai Chen, Shuai Chen, Shuai Chen, Dianbo Zhao, Dianbo Zhao, Dianbo Zhao, Huanli Yao, Huanli Yao, Huanli Yao, Jiale Hao, Junguang Li, Junguang Li, Junguang Li, Ke Li, Ke Li, Ke Li, Shengjie Li, Yanhong Bai, Yanhong Bai, Yanhong Bai

Get full text

Ultrasound-assisted immersion freezing improves the digestion properties of beef myofibrillar protein by Junguang Li, Chenhao Sun, Xiaonan Yue, Wuchao Ma, Yu Wang, Jiansheng Zhao, Guangsu Zhu, Yanhong Bai

Get full text

The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken by Sihao Liu, Yu Wang, Hewei Shi, Huijuan Zhao, Jiansheng Zhao, Shaohua Meng, Shifeng Shen, Junguang Li

Get full text

Effect of Low-Temperature Plasma Activated Water with Different Treatment Times on Myofibrillar Proteins of Thawed Pork by Manting Du, Fangge Hao, Shunyang Sun, Ke Li, Qisen Xiang, Junguang Li, Lichuang Cao, Yanhong Bai

Get full text

Screening, Identification, and Application of Superior Starter Cultures for Fermented Sausage Production from Traditional Meat Products by Zijie Dong, Longfei Wang, Yanzheng Ge, Yongqiang An, Xiaoxue Sun, Ke Xue, Haoyang Xie, Ran Wang, Junguang Li, Lishui Chen

Get full text