Statistics
Publications
2
Citations
32
H-Index
2
Active since
2013
Affiliations
Yu KANG is an author at University of Chinese Academy of Sciences specializing in food science, meat shelf life, and iron geochemistry.
Publications per year
2013–2022
2
2
The effect of super-chilled preservation on shelf life and quality of beef during storage
Tian Tian, Yu KANG, Lijia LIU et al. · Food Science and Technology · 2022 · 18 citations · Full text
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