中文
Home
Scientific Research
Research Projects
Paper Publications
Patents
Published Books
Teaching Research
Teaching Resources
Teaching Information
Award information
personal honors
scientific research awards
teaching awards
Enrollment Information
Student Information
My Album
Blog
Personal Homepage
中
Home
Scientific Research
Research Projects
Paper Publications
Patents
Published Books
Teaching Research
Teaching Resources
Teaching Information
Award information
personal honors
scientific research awards
teaching awards
Enrollment Information
Student Information
My Album
Blog
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
Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork
Release time:2024-01-02
Hits:
Impact Factor:
6.6
Affiliation of Author(s):
食品科技学院
Journal:
MEAT SCIENCE
Co-author:
Tao Yu,Guo Yiping,Li Jingwen,Ye Keping,Zhang Yuanyuan,Zeng Xianming,Dou Han
Document Code:
2c9e868c8bc8d794018beace1bea5378
Volume:
198
Translation or Not:
no
Date of Publication:
2023-04-01
Pre One:
分子动力学模拟解析脉冲电场对类PSE鸡肉肌球蛋白凝胶特性作用规律
Next One:
The evaluation of mixed-layer emulsions stabilized by myofibrillar protein-chitosan complex for delivering astaxanthin: Fabrication, characterization, stability and in vitro digestibility.
