南京农业大学教师个人主页 DSL--Home--Paper Publications

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: 聂晓开,邓绍林,周光宏,徐幸莲.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,食品科学,2016,37(1):50-55(Participating authors)

姜喃喃,邢通,韩敏义,邓绍林,徐幸莲.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,ANIMAL SCIENCE JOURNAL,2016,87(5):718-728(Participating authors)

谢翀,王虎虎,邓绍林,徐幸莲.The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro,LWT-FOOD SCIENCE AND TECHNOLOGY,2016,67:106-111(Participating authors)

李影球,李春保,李贺,蔺茜莎,邓绍林,周光宏.Physicochemical and fatty acid characteristics of stewed pork as affected by cooking method and time,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2016,51(2):359-369(Participating authors)

封莉,邓绍林,黄明,徐幸莲,周光宏.脂肪酶对中式香肠脂肪降解、氧化和风味的影响,食品科学,2015,36(1):51-58(Participating authors)

冷雪娇,邓绍林,章林,黄明,周光宏.高压腌制对鸡胸肉微观结构的影响,食品科学,2015,36(1):99-103(Participating authors)

郑海波,熊国远,韩敏义,邓绍林,徐幸莲,周光宏.High pressure/thermal combinations on texture and water holding capacity of chicken batters,INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES,2015,30:8-14(Participating authors)

聂晓开,邓绍林,周光宏,徐幸莲.复合磷酸盐、谷氨酰胺转胺酶、大豆分离蛋白对新型鸭肉火腿品质的影响,食品工业科技,2015,36(17):256-261(Participating authors)

谢翀,王虎虎,聂晓开,陈林,邓绍林,徐幸莲.Reduction of biogenic amine concentration in fermented sausage by selected starter cultures,CYTA-JOURNAL OF FOOD,2015,13(4):491-497(Participating authors)

刘婷,胡冠蓝,何栩晓,邓绍林,李春保,徐幸莲,史百鸣.谷氨酰胺转胺酶和脂肪酶的使用量对中式香肠品质的影响,食品科学,2014,35(5):43-47(Participating authors)

total33 3/4
first previous next last Page; GET MORE