M. Huang

The effects of electrical stunning methods on broiler meat quality: effect on stress, glycolysis, water distribution, and myofibrillar ultrastructures.

J. Huang, M. Huang, J. Yang, 2014, Poultry science.

Prediction of milled rice grades using Fourier transform near-infrared spectroscopy and artificial neural networks

M. Huang, K. Chen, Kunjie Chen, 2010 .

Effect of oxidation on the process of thermal gelation of chicken breast myofibrillar protein.

Yi Luan, Xinglian Xu, M. Huang, 2022, Food chemistry.

Formation of advanced glycation end products in raw and subsequently boiled broiler muscle: biological variation and effects of postmortem ageing and storage

M. Huang, Yuandong Zheng, Yu-ru Chen, 2022, Food Science and Human Wellness.

The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with age.

M. Huang, X. Xu, G. Zhou, 2005, Meat science.