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Hui Zhou

Hefei University of Technology

193 Tunxi Rd

Baohe

Hefei

China

  • Hefei University of Technology

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Scholarly Papers (1)

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Mechanisms of Chicken Processing Quality Changes During the Early Post Mortem Time: The Role of Structural Protein Degradation

Number of pages: 27 Posted: 10 Sep 2022
Yunhao Ma, Ying Wang, Zhaoming Wang, Bo Chen, Yong Xie, Ling Kong, Hui Zhou and Baocai Xu
Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, Hefei University of Technology, affiliation not provided to SSRN, Hefei University of Technology and Hefei University of Technology
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Abstract:

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chicken, myofibrillar, protein, post mortem, muscle ultrastructure, texture