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

类蛋白反应及其在肉类中的应用

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品与发酵工业
Co-author:

侯钰柯,石金明,曾宪明,尹家琪,田惠鑫,白云,唐长波,韩敏义,徐幸莲
Document Code:

z20sr59231xos85ik5zn4e3coyxlsgug
Volume:

47
Issue:

8
Page Number:

261-267
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:1H NMR-based metabolomics and sensory evaluation characterize taste substances of Jinhua ham with traditional and modern processing procedures

Next One:Investigation of the effect of pork compositions on freezing points in different pork cuts by measuring thermal properties and water mobility and distribution