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Journal of Food Science|November 13, 2007
Rheological properties of myosin-gelatin mixturesY L Yang, G H Zhou, X L Xu, et al.Meat Science|April 3, 2012
Effects of illumination and packaging on non-heme iron and color attributes of sliced hamH Li, C B Li, X L Xu, et al.Meat Science|April 9, 2010
Effect of cooking methods on the formation of heterocyclic aromatic amines in chicken and duck breastG Z Liao, G Y Wang, X L Xu, et al.Journal of Animal Science|November 19, 2014
The effect of transportation of broilers during summer on the expression of heat shock protein 70, postmortem metabolism and meat qualityT Xing, X L Xu, G H Zhou, et al.Meat Science|November 9, 2011
The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with ageC B Li, G H Zhou, X L Xu, et al.Animal : an International Journal of Animal Bioscience|March 27, 2012
Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steersC B Li, X L Xu, G H Zhou, et al.Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|July 31, 2012
Formation of heterocyclic amines during cooking of duck meatG Z Liao, G Y Wang, Y J Zhang, et al.Food Microbiology|September 1, 2006
Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGEM Y Li, G H Zhou, X L Xu, et al.Meat Science|August 31, 2010
Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGEY Jiang, F Gao, X L Xu, et al.Pageof 1,389