Shu-Ni Lin

Volatile flavor compounds on the skin and scales of Pseudosciaena crocea cultured using three different methods

Zhongming Zheng, Xiongfei Wu, Xiong Xiao, 2017 .

Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage.

Kuo‐Wei Lin, Shu-Ni Lin, Shu-Ni Lin, 2002, Meat science.