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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

复合磷酸盐、谷氨酰胺转氨酶、大豆分离蛋白对新型鸭肉火腿保水特性和感官品质的影响

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

聂晓开,邓绍林,周光宏,徐幸莲
Document Code:

x0k67vlqpe925vfjen3ohj4u1a2imqsi
Volume:

37
Issue:

1
Page Number:

50-55
Translation or Not:

no
Date of Publication:

2016-01-01

Pre One:Effect of transportation and pre-slaughter water shower spray with resting on AMP-activated protein kinase, glycolysis and meat quality of broilers during summer

Next One:Effects of water-misting sprays with forced ventilation on post mortem glycolysis, AMP-activated protein kinase and meat quality of broilers after transport during summer