Fang Liu

EFFECT OF END POINT TEMPERATURE ON COOKING LOSSES, SHEAR FORCE, COLOR, PROTEIN SOLUBILITY AND MICROSTRUCTURE OF GOAT MEAT

Xingmin Li, Lingyi Meng, Fang Liu, 2013 .

Effect of succinate sodium on the metmyoglobin reduction and color stability of beef patties.

Xingmin Li, R. Dai, Jinyuan Zhu, 2009, Journal of agricultural and food chemistry.

Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

Xingmin Li, R. Dai, Jinyuan Zhu, 2010 .

Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties.

Y. Ni, R. Dai, Qian Xu, 2015, Acta scientiarum polonorum. Technologia alimentaria.