中文

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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Paper Publications Home >> Scientific Research >> Paper Publications

Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork: in vitro and in situ

Release time:2024-12-22Hits:

Impact Factor:

7.8
Impact Factor:

7.8
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Journal:

FOOD SCIENCE AND HUMAN WELLNESS
Co-author:

窦晗,BASSEY ANTHONY PIUS,栗婧文,曾宪明,叶可萍
Co-author:

窦晗,BASSEY ANTHONY PIUS,栗婧文,曾宪明,叶可萍
Document Code:

2c9e868c93d25db20193d3a1c0280975
Document Code:

2c9e868c93d25db20193d3a1c0280975
Page Number:

1148-1148
Page Number:

1148-1148
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-05-24
Date of Publication:

2024-05-24

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