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Cooking schematic of PSE-like and normal chicken breast under

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Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core tem - RSC Advances (RSC Publishing) DOI:10.1039/D2RA00392A

Xiaoyan Zhou's research works Yangzhou University, Yangzhou and other places

Content of nitrate and nitrite in leafy vegetables during storage: (a)

Qingfeng GE, PhD, Yangzhou University, Yangzhou, College of Food Science and Engineering

Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core tem - RSC Advances (RSC Publishing) DOI:10.1039/D2RA00392A

Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering

Mangang WU, Doctor of Engineering, Yangzhou University, Yangzhou, college of food science and engineering

Mangang WU, Doctor of Engineering, Yangzhou University, Yangzhou, college of food science and engineering

The SDS-PAGE of protein samples by roasting (RO), microwaving (MV)

The cooking loss (a), shear force value (b) of PSE-like and normal