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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Paper Publications Home >> Scientific Research >> Paper Publications

高压腌制对鸡胸肉微观结构的影响

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

冷雪娇,邓绍林,章林,黄明,周光宏
Document Code:

gd3j3sef47nxepcqdryihjspenqrino6
Volume:

36
Issue:

1
Page Number:

99-103
Translation or Not:

no
Date of Publication:

2015-01-01

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