Biography:
Chao Wang is a second-year graduate student at the College of Life Science, Linyi University. His research focuses on livestock and poultry product processing. He has participated in the research on the synergistic preservation effect of cinnamon essential oil and vacuum packaging on pork, and is proficient in the determination of meat quality indicators and microbial analysis.
Title : Cinnamaldehyde essential oil combined with vacuum packaging: Synergistic preservation effect on pork hind leg meat stored at 4℃