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

Reduction of biogenic amine concentration in fermented sausage by selected starter cultures

Release time:2024-01-02Hits:

Impact Factor:

0.767
Affiliation of Author(s):

食品科技学院
Journal:

CYTA-JOURNAL OF FOOD
Co-author:

谢翀,王虎虎,聂晓开,陈林,邓绍林,徐幸莲
Document Code:

0rss4spfwrfe2lm3dcz60mrv2rl4w44z
Volume:

13
Issue:

4
Page Number:

491-497
Translation or Not:

no
Date of Publication:

2015-01-01

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