中文

白云

Senior Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Senior Lab Master
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

The effect of different degrees of superchilling on shelf life and quality of pork during storage

Release time:2024-01-01Hits:

Impact Factor:

2.271
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF FOOD PROCESSING AND PRESERVATION
Co-author:

丁大茗,周昌瑜,葛晓尹,叶可萍,王鹏,白云,周光宏
Document Code:

6hbqqq480659rdmddp6a2emgt4ap2vkt
Volume:

44
Issue:

4
Page Number:

-
Translation or Not:

no
Date of Publication:

2020-01-01

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