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Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality: Muhan Zhang, Daoying Wang, Zhiming Geng, Chong Sun, Huan Bian, Weimin Xu, Yongzhi Zhu, Pengpeng Li; Asian-Australas J Anim Sci. 2017;30(1):94-99. Published online May 12, 2016; DOI: https://doi.org/10.5713/ajas.16.0132
Crossref 8; Full text PubReader ePub PDF


Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C: Yanliang Li, Dongrui Yao, Daoying Wang, Weimin Xu, Yongzhi Zhu, Bangquan Jin; Asian-Australas J Anim Sci. 2010;23(7):960-964. Published online June 21, 2010; DOI: https://doi.org/10.5713/ajas.2010.90550
Crossref 2; PDF

ANIMAL
BIOSCIENCE

Impact Factor: 2.2(Q₂)
SJR: 0.613
(Q₁ in Animal Sci
/ Vet Sci)
Print ISSN: 2765-0189
Online ISSN: 2765-0235

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