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Meat Science|November 9, 2011
Biochemical changes during processing of traditional Jinhua hamG H Zhou, G M ZhaoMeat Science|November 9, 2011
Changes of alanyl aminopeptidase activity and free amino acid contents in biceps femoris during processing of Jinhua hamG M Zhao, G H Zhou, W Tian, et al.Meat Science|November 9, 2011
Proteolysis in biceps femoris during Jinhua ham processingG M Zhao, W Tian, Y X Liu, et al.Meat Science|November 9, 2011
Changes of arginyl and leucyl aminopeptidase activities in biceps femoris along Jinhua ham processingG M Zhao, Y L Wang, W Tian, et al.Meat Science|November 9, 2011
Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperatureG M Zhao, G H Zhou, Y L Wang, et al.Meat Science|November 9, 2011
Studies on time-related changes of dipeptidyl peptidase during processing of Jinhua ham using response surface methodologyG M Zhao, G H Zhou, X L Xu, et al.Virus Genes|June 22, 2010
A near-complete genome sequence of a distinct isolate of Sugarcane yellow leaf virus from China, representing a sixth new genotypeM-Q Wang, G-H ZhouBritish Poultry Science|July 1, 1994
Effects of dietary supplementation of beta 2-adrenergic agonist clenbuterol on carcase characteristics and some metabolites in ducksG H Zhou, Z K HanMeat Science|November 9, 2011
A relationship between bovine fat colour and fatty acid compositionG H Zhou, A Yang, R K TumePageof 15