中文

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

不同脉冲电场处理对牛肉腌制效果及食用品质的影响

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品与发酵工业
Co-author:

霍俊辉,郭雨晨,韩敏义,曾宪明,徐幸莲
Document Code:

2c9e868c8552f48a018556e5d4b54a19
Translation or Not:

no
Date of Publication:

2022-09-22

Pre One:A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations

Next One:Influence of transglutaminase treatment on the digestibility of pork longissimus dorsi proteins