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Author: Zhenyu Wang

3 Articles are founded.

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage
Yingxin Zhao, Li Chen, Heather L. Bruce, Zhenyu Wang, Bimol C. Roy, Xin Li, Dequan Zhang, Wei Yang, Chengli Hou
Food Sci Anim Resour 2022;42(5):816-832.
https://doi.org/10.5851/kosfa.2022.e34
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Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach
Yue Ge, Dequan Zhang, Huimin Zhang, Xin Li, Fei Fang, Ce Liang, Zhenyu Wang
Food Sci Anim Resour 2021;41(5):802-815.
https://doi.org/10.5851/kosfa.2021.e37
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The Effect of Age on the Myosin Thermal Stability and Gel Quality of Beijing Duck Breast
Xiangru Wei, Teng Pan, Huan Liu, Laetithia Aude Ingrid Boga, Zubair Hussian, Raheel Suleman, Dequan Zhang, Zhenyu Wang
Food Sci Anim Resour 2020;40(4):588-600.
https://doi.org/10.5851/kosfa.2020.e36
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