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Evaluation of the taste profile of traditional Chinese Fuliji Red-cooked Chicken during processing by Guoyuan Xiong, Luyang Xia, Xueqin Gao, Xinxiang Zong, Jun Qi, Jingmin Jia

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Effect of Different Cooling Methods on the Quality of Low-temperature Cooked Pork by Wenyan WANG, Yan HAN, Yaxin YANG, Zimeng YUAN, Zhen WEI, Guoyuan XIONG, Linwei YANG

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Preparation and performance testing of corn starch/pullulan/gallic acid multicomponent composite films for active food packaging by Min Zhang, Bin Yang, Zimeng Yuan, Qi Sheng, Changchun Jin, Jun Qi, Manman Yu, Yingnan Liu, Guoyuan Xiong

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A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken by Qingfeng Ge, Shuyang Guo, Sheng Chen, Yuehao Wu, Zhaoyang Jia, Zhuangli Kang, Guoyuan Xiong, Hai Yu, Mangang Wu, Rui Liu

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