Hasil Pencarian - Yan-wei MAO

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  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 oleh Yi-min ZHANG, David L. Hopkins, Xiao-xiao ZHAO, Remy van de Ven, Yan-wei MAO, Li-xian ZHU, Guang-xing HAN, Xin LUO

    Diterbitkan 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

    Implications of step-chilling on meat color investigated using proteome analysis of the sarcoplasmic protein fraction of beef longissimus lumborum muscle oleh 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

    Diterbitkan 2018-09-01
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