Cooking schematic of PSE-like and normal chicken breast under

Characteristics of raw materials used in the experiment.

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

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

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

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

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

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

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

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

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