Using Pretreatment of Carbon Monoxide Combined with Chlorine Dioxide and Lactic Acid to Maintain Quality of Vacuum-Packaged Fresh Beef

by Fei Lyu, Yuliang Zhao, Kejing Shen, Xuxia Zhou, Jianyou Zhang, Yuting Ding
Published 2018-01-01

Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates

by Yizhou FANG, Jinjian JI, Jianyou ZHANG, Shulai LIU, Jianhua LIU, Yuting DING