中文

高峰

Professor Supervisor of Doctorate Candidates

School/Department: College of Animal Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Agriculture
Professional Title:Professor
Alma Mater:南京农业大学

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加热过程中肉嫩度变化的研究

Release time:2023-12-31Hits:

Affiliation of Author(s):

动物科技学院（含无锡渔业学院）
Journal:

食品科学
Co-author:

李超,徐为民,王道营,高峰,周光宏
Correspondence Author:

GF
Document Code:

ljfr8moe12p4xpzbzzlt841h82utue9g
Volume:

30
Issue:

11
Page Number:

262-265
Translation or Not:

no
Date of Publication:

2009-01-01

Pre One:肌酸对动物生产性能、胴体组成和肉品质的影响研究

Next One:母源性硒和蛋氨酸对后代仔鸡熟肉脂质氧化的影响