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Publications by Yanwei Mao

Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. Longissimus of Chinese Yellow Crossbred Bulls

Asian-Australasian Journal of Animal Sciences

English

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Tenderness Classification of Beef: IV. Effect of USDA Quality Grade on the Palatability of "Tender" Beef Longissimus When Cooked Well Done.

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Meat Quality and Fatty Acid Profile of M. Longissimus Dorsi of Growing Bulls Under Insulated, Uninsulated and Outdoor Housing Conditions

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Longissimus Lumborum Quality of Limousin Suckler Beef in Relation to Age and Postmortem Vacuum Ageing

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