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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
Effect of probiotic Bacillus cereus DM423 on the flavor formation of fermented sausage
Release time:2024-01-02
Hits:
Impact Factor:
7.7
Affiliation of Author(s):
食品科技学院
Journal:
FOOD RESEARCH INTERNATIONAL
Co-author:
Shan Kai,Yao Yuanyue,Wang Jingyi,Zhou Tianming,Zeng Xianming,Zhang Miao,Ke Weixin,He Hui,Li Chunbao
Document Code:
2c9e868c8c4c832c018c56a4c968015b
Volume:
172
Translation or Not:
no
Date of Publication:
2023-10-01
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Analysis of the suitable thawing endpoint of the frozen chicken breast using video recording analysis, shear force, and bioelectrical impedance measurement
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