中文

邓绍林

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Lab Master
Alma Mater:南京农业大学

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多糖协同超声波处理对低盐鸡肉糜凝胶特性的影响

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

高廷轩,邓绍林,赵雪,周光宏
Document Code:

2c9e868c853f8ed501854bffe7344b06
Volume:

42
Issue:

2021年19期
Page Number:

148-156
Translation or Not:

no
Date of Publication:

2021-10-15

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