Meat and Meat Products: Explorations of Microbiota, Flavor, and Quality by Huiping Wang, Baohua Kong, Qian Chen

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Effect of Low-sodium Composite Salt on the Quality of Tea Sausages during Storage by Hongjiao ZHAO, Yuexin LI, Qian CHEN, Qian LIU, Baohua KONG

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Albumen/gelatin bio-inks preparation in 3D bio-printing for in situ tissue culture of cultured meat by Xiang Guo, Feng Yang, Yu Qi, Yingying Li, Shouwei Wang, Baohua Kong

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Metagenomic Reveals the Role of Autochthonous <i>Debaryomyces hansenii</i> in the Fermentation and Flavor Formation of Dry Sausage by Qian Chen, Siyuan He, Mengtong Li, Yumeng Sui, Baohua Kong, Rongxin Wen

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Effect on 3D-printability and microstructure of pork paste partially replaced with yellow mealworm larvae paste by Jinbo Xu, Jiaqi Liu, Hui Wang, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong

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Unraveling the potential of zinc protoporphyrin-forming lactic acid bacteria for replacing nitrite and their role in quality characteristics of Harbin dry sausage by Qianhui Yang, Zhiqiang Feng, Yaru Yuan, Xiufang Xia, Qian Liu, Qian Chen, Baohua Kong

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Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels by Ziyuan Zhang, Jia Miao, Lin Wang, Jiaqi Tian, Jiayu Xu, Sitong Liu, Qian Liu, Baohua Kong, Juyang Zhao, Fangda Sun

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