Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork pattiesXUEQIN GAO; WANGANG ZHANG; GUANGHONG ZHOU et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 58, Num 1, pp 135-141, issn 0023-6438, 7 p.Article

Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua hamJIANHAO ZHANG; GUOFENG JIN; JIAMEI WANG et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 2, pp 473-479, issn 0023-6438, 7 p.Article

Protein Oxidation: Basic Principles and Implications for Meat QualityWANGANG ZHANG; SHAN XIAO; AHN, Dong U et al.Critical reviews in food science and nutrition. 2013, Vol 53, Num 10-12, pp 1191-1201, issn 1040-8398, 11 p.Article

China's meat industry revolution: Challenges and opportunities for the futureGUANGHONG ZHOU; WANGANG ZHANG; XINGLIAN XU et al.Meat science. 2012, Vol 92, Num 3, pp 188-196, issn 0309-1740, 9 p.Conference Paper

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast MeatWANGANG ZHANG; SHAN XIAO; EUN JOO LEE et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 3, pp 969-974, issn 0021-8561, 6 p.Article

Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua hamJIANHAO ZHANG; ZONGYUAN ZHEN; WANGANG ZHANG et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 5, pp 834-842, issn 0022-5142, 9 p.Article

Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey hamJIAMEI WANG; GUOFENG JIN; WANGANG ZHANG et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 48, Num 1, pp 102-106, issn 0023-6438, 5 p.Article

Biochemistry of postmortem muscle: Lessons on mechanisms of meat tenderizationHUFF LONERGAN, Elisabeth; WANGANG ZHANG; LONERGAN, Steven M et al.Meat science. 2010, Vol 86, Num 1, pp 184-195, issn 0309-1740, 12 p.Conference Paper

Improving functional value of meat productsWANGANG ZHANG; SHAN XIAO; SAMARAWEERA, Himali et al.Meat science. 2010, Vol 86, Num 1, pp 15-31, issn 0309-1740, 17 p.Conference Paper