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
Xiaoyan Zhou's research works Yangzhou University, Yangzhou and other places
Mangang WU, Doctor of Engineering, Yangzhou University, Yangzhou, college of food science and engineering
Characteristics of raw materials used in the experiment.
The cooking loss (a), shear force value (b) of PSE-like and normal
The SDS-PAGE of protein samples by roasting (RO), microwaving (MV)
Rui LIU, Professor (Associate), PhD, Yangzhou University, Yangzhou, College of food science and emgineering
Qingfeng GE, PhD, Yangzhou University, Yangzhou, College of Food Science and Engineering
