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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

复合嫩化法优化盐焗老母鸡食用品质的研究

Release time:2024-12-31Hits:

Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

南京农业大学学报
Journal:

南京农业大学学报
Co-author:

熊子晴,曾宪明,李凌云,刘雅夫,徐幸莲
Co-author:

熊子晴,曾宪明,李凌云,刘雅夫,徐幸莲
Document Code:

2c9e868c9415ceca0194168149610513
Document Code:

2c9e868c9415ceca0194168149610513
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-06-11
Date of Publication:

2024-06-11

Pre One:新工科背景下食品专业本科生实践育人模式探索

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