Search Results - Yan-wei MAO

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    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 in Journal of Integrative Agriculture (2018-07-01)
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  2. 2

    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 in Journal of Integrative Agriculture (2018-09-01)
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