彭英博

Associate Professor Supervisor of Master's Candidates

Postmortem salting effects on actomyosin characteristics and tenderness in chicken breast: Role of L-lysine at low NaCl

Release time:2025-12-29Hits:

Impact Factor:

6.9
Impact Factor:

6.9
Affiliation of Author(s):

工学院
Affiliation of Author(s):

工学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Muneer Ahmed Jamali, Xie Xinran, Zhou Yu, He Wanhong, Deng Pinghua, Peng Yingbo, Zhang Yawei
Co-author:

Muneer Ahmed Jamali, Xie Xinran, Zhou Yu, He Wanhong, Deng Pinghua, Peng Yingbo, Zhang Yawei
Document Code:

2c9e868c9b455747019b4e60452f533c
Document Code:

2c9e868c9b455747019b4e60452f533c
Volume:

230
Volume:

230
Page Number:

118246-118246
Page Number:

118246-118246
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-08-15
Date of Publication:

2025-08-15