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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A comparative study of functional properties of normal and wooden breast broiler chicken meat with NaCl addition

Release time:2024-01-02Hits:

Impact Factor:

2.098
Affiliation of Author(s):

食品科技学院
Journal:

POULTRY SCIENCE
Co-author:

邢通,赵雪,韩敏义,蔡林林,邓绍林,周光宏,徐幸莲
Document Code:

wi0ridavte3ojzbeshejijfjbbdaskc4
Volume:

96
Issue:

9
Page Number:

3473-3481
Translation or Not:

no
Date of Publication:

2017-01-01

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