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曾宪明
Lab Master
School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Engineering
Professional Title:
Lab Master
Alma Mater:
南京农业大学
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磁性纳米粒子辅助加热技术在鱼类解冻中的应用
Release time:2024-01-02
Hits:
Affiliation of Author(s):
食品科技学院
Journal:
食品与生物技术学报
Co-author:
韩敏义,田惠鑫,曾宪明,张馨月,尹家琪,侯钰柯,白云,唐长波,徐幸莲
Document Code:
2c9e868c8560b4c001856880c6a762ba
Volume:
40
Issue:
2021年10期
Page Number:
1-6
Translation or Not:
no
Date of Publication:
2021-10-15
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Potential mechanism of different gelation properties of white and red muscle fibre from crocodile (Crocodylus siamensis) meat: Study of myofibrillar protein
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Effects of high hydrostatic pressure treatment on the emulsifying behavior of myosin and its underlying mechanism