Statistics
Publications
6
Citations
479
H-Index
6
Active since
2004
Affiliations
University of Connecticut(Current)
J. Tang is an author at University of Connecticut specializing in meat science, meat color, and agriculture.
Publications per year
2004–2015
6
6
Effects of reducing agents on premature browning in ground beef
Hilary A. Sepe, C. Faustman, S. Lee et al. · Food Chemistry · 2004 · 45 citations
Effect of muscle source on premature browning in ground beef
Surendranath P. Suman, C. Faustman, S Lee et al. · Meat Science · 2004 · 26 citations
1–5 of 6