Cooking schematic of PSE-like and normal chicken breast under

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

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

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

The effect of cooking process on nitrate content, nitrite content and

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

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

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

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

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

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

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