Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature.

Yang, Tianyi; Liu, Rui; Yang, Lun; Yang, Wenxue; Li, Keyue; Qin, Man; Ge, Qingfeng; Yu, Hai; Wu, Mangang; Zhou, Xiaoyan

Yang, Tianyi; Liu, Rui; Yang, Lun; Yang, Wenxue; Li, Keyue; Qin, Man; Ge, Qingfeng; Yu, Hai; Wu, Mangang; Zhou, Xiaoyan.

Afiliación

Yang T; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University Yangzhou 225127 China ruiliu@yzu.edu.cn +86-0514-8978617
Liu R; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University Yangzhou 225127 China ruiliu@yzu.edu.cn +86-0514-8978617
Yang L; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University Yangzhou 225127 China ruiliu@yzu.edu.cn +86-0514-8978617
Yang W; Public Administration, Hohai University Nanjing 210024 China.
Li K; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University Yangzhou 225127 China ruiliu@yzu.edu.cn +86-0514-8978617
Qin M; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University Yangzhou 225127 China ruiliu@yzu.edu.cn +86-0514-8978617
Ge Q; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University Yangzhou 225127 China ruiliu@yzu.edu.cn +86-0514-8978617
Yu H; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University Yangzhou 225127 China ruiliu@yzu.edu.cn +86-0514-8978617
Wu M; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University Yangzhou 225127 China ruiliu@yzu.edu.cn +86-0514-8978617
Zhou X; Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University Yangzhou 225127 China ruiliu@yzu.edu.cn +86-0514-8978617

RSC Adv ; 12(12): 7485-7496, 2022 Mar 01.

Article en En | MEDLINE | ID: mdl-35424665

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: RSC Adv Año: 2022 Tipo del documento: Article

Texto completo

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: RSC Adv Año: 2022 Tipo del documento: Article