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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新工科背景下食品专业本科生实践育人模式探索

Release time:2025-07-03Hits:

Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

农产品加工
Journal:

农产品加工
Co-author:

赵雪,曾宪明,邢通,徐幸莲
Co-author:

赵雪,曾宪明,邢通,徐幸莲
Document Code:

2c9e868c95fa6d7c01960f0a58992a3c
Document Code:

2c9e868c95fa6d7c01960f0a58992a3c
Issue:

2024年24期
Issue:

2024年24期
Page Number:

130-132+136
Page Number:

130-132+136
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-12-30
Date of Publication:

2024-12-30

Pre One:Investigation on taste characteristics and sensory perception of soft-boiled chicken during oral processing based on electronic tongue and electronic nose

Next One:复合嫩化法优化盐焗老母鸡食用品质的研究