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Journal of Animal Science|September 26, 2023
Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loinLogan G Johnson, Chaoyu Zhai, Edward M Steadham, et al.
Journal of Food Science and Technology|October 4, 2022
Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preferenceChaoyu Zhai, Bailey Schilling, Jessica E Prenni, et al.
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