南京农业大学教师个人主页 LCB--Chunbao Li--Paper Publications

中文

李春保

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Professor
Alma Mater:南京农业大学食品科技学院

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Paper Publications Chunbao Li >> Scientific Research >> Paper Publications: 陈银基,李春保,刘丽,周光宏,徐幸莲,高峰.Prediction of yield of retail cuts for native and crossbred Chinese Yellow cattle,ANIMAL SCIENCE JOURNAL,2007,78(4):440-444(Participating authors)

李春保,徐幸莲,周光宏,徐淑琴,张静波.Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers,ANIMAL,2007,1(5):780-786(First Author)

不同包装方式对猪背最长肌冷却成熟期间品质变化的影响,食品与发酵工业,2007,33(4):15-18(Participating authors)

李春保,周光宏,徐幸莲.Comparisons of meat quality characteristics and intramuscular connective tissue between beef Longissimus dorsi and Semitendinosus muscles from Chinese yellow bulls,JOURNAL OF MUSCLE FOODS,2007,18(2):143-161(First Author)

李苗云,周光宏,徐幸莲,李春保,朱伟云.Changes of bacterial diversity and main flora in chilled pork during storage using PCR-DGGE,FOOD MICROBIOLOGY,2006,23(7):607-611(Participating authors)

李春保,陈银基,徐幸莲,黄明,胡铁军,周光宏.Effects of low-voltage electrical stimulation and rapid chilling on meat quality characteristics of Chinese Yellow crossbred bulls,MEAT SCIENCE,2006,72(1):9-17(First Author)

李春保,周光宏,徐幸莲,张静波,徐淑琴,吉艳峰.Effects of marbling on meat quality characteristics and intramuscular connective tissue of beef Longissimus muscle,ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES,2006,19(12):1799-1808(First Author)

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