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曾宪明
Lab Master
School/Department: College of Food Science & Technology
Education Level:The graduate student is educated
Degree:Master's degree
Professional Title:
Lab Master
Alma Mater:
南京农业大学
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Paper Publications
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Paper Publications
Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers
Release time:2024-01-02
Hits:
Impact Factor:
8.3
Affiliation of Author(s):
食品科技学院
Journal:
FOOD SCIENCE AND HUMAN WELLNESS
Co-author:
Xu Na,Zeng Xianming,Li Lingyun,Zhang Xinyue,Wang Peng,Han Minyi,Xu Xinglian
Document Code:
2c9e868c8552f48a01855686d02440b4
Volume:
12
Issue:
1
Page Number:
242-253
Translation or Not:
no
Date of Publication:
2023-01-01
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宰前电击晕对鸡肉品质影响的研究进展
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Improvement of the emulsifying properties of mixed emulsifiers by optimizing ultrasonic-assisted processing