Showing 1 - 2 results of 2 for search 'Yan-wei MAO', query time: 0.03s Refine Results
  1. 1
    Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir

    Characterisation of pH decline and meat color development of beef carcasses during the early postmortem period in a Chinese beef cattle abattoir by Yi-min ZHANG, David L. Hopkins, Xiao-xiao ZHAO, Remy van de Ven, Yan-wei MAO, Li-xian ZHU, Guang-xing HAN, Xin LUO

    Published 2018-07-01
    Get full text
    Article
  2. 2
    Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle

    Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle by Yi-min ZHANG, Xiu-ze ZHANG, Tian-tian WANG, David L. Hopkins, Yan-wei MAO, Rong-rong LIANG, Guang-fu YANG, Xin LUO, Li-xian ZHU

    Published 2018-09-01
    Get full text
    Article

Search Tools: