中文

邓绍林

Senior 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:Senior Lab Master
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Enhancement of the edible quality and shelf life of soft-boiled chicken using MAP

Release time:2024-01-02Hits:

Impact Factor:

3.141
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE & NUTRITION
Co-author:

邓绍林,李铭,王虎虎,徐幸莲,周光宏
First Author:

DSL
Document Code:

x8kgs0jsgfoglbuecg5x0q6vyuq8dtyp
Volume:

8
Issue:

3
Page Number:

1596-1602
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:鲜熟白切鸡气调锁鲜技术参数研究

Next One:几种新型解冻技术对肉品质影响的研究进展