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Elsevier2
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✓Meat Science2
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20251
20241
Li-wei Shi results 2 · Newest (Page 1/1, per page 25)
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Journal: Meat Science ×Author: Li-wei Shi ×Clear All Filters
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How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation processNARA Subscribed
Meat Science · 2025 · Vol. 221 · Elsevier
Haibo Shi; Yongjie Li; Jiabao Zheng; Xianqi Yao; Wei Wang; Igor Tomasevic; Weizheng Sun
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Myosin heavy chain isoform expression and meat quality characteristics of different muscles in yak (Bos grunniens)NARA Subscribed
Meat Science · 2024 · Vol. 209 · Elsevier
Xueyuan Bai; Feng Yin; Ang Ru; Ming Li; Wei Tian; Guiyan Zhang; Qingwen Chen; Rong Chai; Yanxia Liu; Wenming Cui; Hongmei Shi; Chaozhi Zhu; Gaiming Zhao
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