Yan Dai

Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking

Xingmin Li, Lu Wang, Yi Liu, 2014, Food and Bioprocess Technology.

Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat

Xingmin Li, Yi Lu, Yi Liu, 2014 .