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meiliang liang
(4 results)?
N-glycolylneuraminic acid in red meat and processed meat is a health concern: A review on the formation, health risk, and reduction.
Compr Rev Food Sci Food Saf. 2024 Mar;23(2):e13314. doi: 10.1111/1541-4337.13314.
Compr Rev Food Sci Food Saf. 2024.
PMID: 38389429
Influences of pulsed light-UV treatment on the storage period of dry-cured meat and shelf life prediction by ASLT method.
Liu N, Zhu Q, Zeng X, Yang B, Liang M, Hu P, He L, Deng L, Liang C, Zhang R, Zhou J.
Liu N, et al. Among authors: liang m.
J Food Sci Technol. 2019 Apr;56(4):1744-1756. doi: 10.1007/s13197-019-03603-1. Epub 2019 Mar 9.
J Food Sci Technol. 2019.
PMID: 30996410
Free PMC article.
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Optimization of Processing Conditions of Chinese Smoke-cured Bacon (Larou) with a New Natural Coating Solution during Storage Period.
Liu N, Zhu Q, Zeng X, Yang B, Liang M, Deng L, He L, Liang C, Zhang R, Zhou J.
Liu N, et al. Among authors: liang m.
Korean J Food Sci Anim Resour. 2018 Jul;38(3):636-652. doi: 10.5851/kosfa.2018.38.3.636. Epub 2018 Jul 31.
Korean J Food Sci Anim Resour. 2018.
PMID: 30018506
Free PMC article.
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