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Author: Xin Li
4 Articles are founded.
![](/journal/kosfa/kosfa-42-5/gif/kosfa-42-5-816-g1.gif)
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage
Food Sci Anim Resour 2022;42(5):816-832.
https://doi.org/10.5851/kosfa.2022.e34
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https://doi.org/10.5851/kosfa.2022.e34
![](/journal/kosfa/kosfa-41-5/gif/kosfa-41-5-802-g1.gif)
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37
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https://doi.org/10.5851/kosfa.2021.e37
![](/journal/kosfa/kosfa-41-4/gif/kosfa-41-4-650-g1.gif)
Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem
Food Sci Anim Resour 2021;41(4):650-663.
https://doi.org/10.5851/kosfa.2021.e22
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https://doi.org/10.5851/kosfa.2021.e22
![](/journal/kosfa/kosfa-40-3/gif/kosfa-40-3-311-g1.gif)
Effect of Chinese Cinnamon Powder on the Quality and Storage Properties of Ground Lamb Meat during Refrigerated Storage
Food Sci Anim Resour 2020;40(3):311-322.
https://doi.org/10.5851/kosfa.2019.e79
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https://doi.org/10.5851/kosfa.2019.e79