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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

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Paper Publications Home >> Scientific Research >> Paper Publications: 李欣怡,靳爽爽,王明月,邓绍林,孔晓慧,王晓明,徐幸莲,韩敏义.等离子体活化水协同有机酸对冰鲜鸡抑菌效果及贮藏品质的影响,食品工业科技,2025,:1-11(Participating authors)

马爱娟,邓绍林,李东岭,靳爽爽,孔晓慧,王晓明,韩敏义.高压静电场结合不同贮藏温度对鸡肉货架期及品质的影响,南京农业大学学报,2025,:1-14(Participating authors)

Lyu Chongyang,Li Duomin,Wang Boyuan,Rao Wei,Han Minyi,Deng Shaolin,Xu Xinglian,Wang Huhu.Risk investigation and diversity of microbial contamination during slaughter processing of yellow-feathered broiler,LWT-FOOD SCIENCE AND TECHNOLOGY,2024,210(Participating authors)

丁紫璇,王静文,胡海静,韩敏义,邓绍林,徐幸莲,王虎虎.基于脉冲光的冰鲜鸡保鲜技术研究,南京农业大学学报,2023,(Participating authors)

Deng Shaolin,Xing Tong,Li Chunbao,Xu Xinglian,Zhou Guanghong.The Effect of Breed and Age on the Growth Performance, Carcass Traits and Metabolic Profile in Breast Muscle of Chinese Indigenous Chickens,FOODS,2022,11(3)(First Author)

Deng Shaolin, Liu Rui, Li Chunbao, Xu Xinglian, Zhou Guanghong.Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age.,Poultry science,2022,101(12):102168-102168(First Author)

Deng Shaolin,Liu Rui,Li Chunbao,Xu Xinglian,Zhou Guanghong.Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age,POULTRY SCIENCE,2022,101(12)(First Author)

Gao Tingxuan,Zhao Xue,Li Ran,Bassey Anthony,Bai Yun,Ye Keping,Deng Shaolin,Zhou Guanghong.Synergistic effects of polysaccharide addition-ultrasound treatment on the emulsified properties of low-salt myofibrillar protein,FOOD HYDROCOLLOIDS,2022,123:-(Co corresponding author)

Bai Yun,Zhang Yulong,Cui Xuhai,Deng Shaolin,Gao Tingxuan,Sun Xiaomei,Zhou Guanghong,Xu Xinglian.Effect of high-pressure treatment on the heat-induced emulsion gelation of rabbit myosin,LWT-FOOD SCIENCE AND TECHNOLOGY,2022,154(Participating authors)

高廷轩,邓绍林,赵雪,周光宏.多糖协同超声波处理对低盐鸡肉糜凝胶特性的影响,食品科学,2021,42(2021年19期):148-156(Participating authors)

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