Ting Jiang, Ph.D.
Affiliations: | 2011 | Animal Sciences | Washington State University, Pullman, WA, United States |
Area:
Animal Culture and Nutrition AgricultureGoogle:
"Ting Jiang"Parents
Sign in to add mentor| Jan R. Busboom | grad student | 2011 | WSU | |
| (Palatability control points for grass-fed beef: Revealing the key compounds contributing to beef flavor or off-flavor.) | ||||
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Publications
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| Jiang T, Mueller CJ, Busboom JR, et al. (2013) Fatty acid composition of adipose tissue and muscle from Jersey steers was affected by finishing diet and tissue location. Meat Science. 93: 153-61 |
| Jiang T, Busboom JR, Nelson ML, et al. (2011) Omega-3 fatty acids affected human perception of ground beef negatively. Meat Science. 89: 390-9 |
| Jiang T, Busboom JR, Nelson ML, et al. (2010) The influence of forage diets and aging on beef palatability. Meat Science. 86: 642-50 |
| Jiang T, Busboom JR, Nelson ML, et al. (2010) Effect of sampling fat location and cooking on fatty acid composition of beef steaks. Meat Science. 84: 86-92 |