The environmental prospects of cultured meat in China by Zhi-chang SUN, Qun-li YU, Lin HAN

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High oxygen-modified packaging (HiOx-MAP) mediates HIF-1α regulation of tenderness changes during postmortem aging of yak meat by Ke-qi Xin, Kai Tian, Qun-li Yu, Ling Han

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Quality predictive models for bovine liver during storage and changes in volatile flavors by Zonglin Guo, Xiangzhen Ge, Qun Li Yu, Ling Han, Han Zhao, Hui Cao

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Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure by Zonglin Guo, Xiangzhen Ge, Lihua Yang, Guoyuan Ma, Jibing Ma, Qun-li Yu, Ling Han

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Survey of Tetracyclines, Sulfonamides, Sulfamethazine, and Quinolones in UHT Milk in China Market by Rong-wei HAN, Nan ZHENG, Jia-qi WANG, Yun-peng ZHEN, Song-li LI, Qun-li YU

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Differential expression of mRNA-miRNAs related to intramuscular fat content in the longissimus dorsi in Xinjiang brown cattle. by Na Li, Yang Zhang, Hai-Peng Li, Ling Han, Xiang-Min Yan, Hong-Bo Li, Wei Du, Jin-Shan Zhang, Qun-Li Yu

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Effects of Intensive Fattening With Total Mixed Rations on Carcass Characteristics, Meat Quality, and Meat Chemical Composition of Yak and Mechanism Based on Serum and Transcriptom... by Yi-Xuan Liu, Xiao-Ming Ma, Xiao-Ming Ma, Lin Xiong, Lin Xiong, Xiao-Yun Wu, Xiao-Yun Wu, Chun-Nian Liang, Chun-Nian Liang, Peng-Jia Bao, Peng-Jia Bao, Qun-Li Yu, Ping Yan, Ping Yan

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