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

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Paper Publications Home >> Scientific Research >> Paper Publications

Ultrasound combined with carrageenan and curdlan addition improved the gelation properties of low-salt chicken meat paste

Release time:2024-01-02Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Zhao Xue,Zhou Chang,Xu Xinglian,Zeng Xianming,Xing Tong
Document Code:

2c9e868c88c22b980188d65157766b60
Volume:

172
Translation or Not:

no
Date of Publication:

2022-12-30

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