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Publications by Xing-Lian Xu
A Comparative Study of Chemical Composition, Color, and Thermal Gelling Properties of Normal and PSE-like Chicken Breast Meat
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
Stabilization of Soybean Oil by Flaxseed Gum and NMR Characterization of Its Oil–water Interface
CYTA - Journal of Food
Chemistry
Manufacturing Engineering
Chemical Engineering
Food Science
Industrial
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Development of a Gas Chamber for Detecting Broiler Chicken Halothane Sensitivity and PSE (Pale, Soft, Exudative) Meat Formation
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Effect of Dietary Conjugated Linoleic Acid (CLA) and Thermal Processing on Fatty Acid Composition of Enriched Chicken Meat
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Preparation and Properties of Creatine Kinase From the Breast Muscle of Normal and Dystrophic Chicken (Gallus Domesticus)
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Comparative Quality Assessment of Nor, Pse and DFD Beef
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Petfood: Physico-Chemical Characteristics and Functional Properties of Meat By-Products and Mechanically Separated Chicken (MSC) in a High-Moisture Model System
Comparative Properties of Microsomes From Cow's Milk and From Mammary Gland. 2. Chemical Composition
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