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Publications by Yu-Pin Li
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
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Dietary Medicinal Plants Enhance the Chemical Composition and Quality of Broiler Chicken Meat
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Effect of Feed Restriction on Some Chemical and Sensory Properties of Chicken Meat
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Animal Science
Zoology
Agronomy
Plant Science
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Development of a Gas Chamber for Detecting Broiler Chicken Halothane Sensitivity and PSE (Pale, Soft, Exudative) Meat Formation
Brazilian Archives of Biology and Technology
Multidisciplinary
Effect of Dietary Conjugated Linoleic Acid (CLA) and Thermal Processing on Fatty Acid Composition of Enriched Chicken Meat
Journal of Animal and Feed Sciences
Animal Science
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Preparation and Properties of Creatine Kinase From the Breast Muscle of Normal and Dystrophic Chicken (Gallus Domesticus)
Biochemical Journal
Development of a Food Composition Having Meat Like Texture (Low Protein Meat Analogue)
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
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Comparative Quality Assessment of Nor, Pse and DFD Beef
EasternEuropean Journal of Enterprise Technologies
Control
Electronic Engineering
Industrial
Mechanical Engineering
Energy Engineering
Applied Mathematics
Systems Engineering
Manufacturing Engineering
Computer Science Applications
Electrical
Innovation
Management of Technology
Power Technology
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
Biochemical Journal
