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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几种新型解冻技术对肉品质影响的研究进展

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品与发酵工业
Co-author:

张馨月,邓绍林,胡洋健,王鹏,韩敏义,徐幸莲
Document Code:

bbocozlm00ljhfsoiwtoyb6zhu1bb2my
Volume:

46
Issue:

12
Page Number:

293-298
Translation or Not:

no
Date of Publication:

2020-01-01

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