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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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肉鸭屠宰加工过程中色泽、剪切力、pH值及保水性的变化
Release time:2023-12-31
Hits:
Affiliation of Author(s):
动物科技学院(含无锡渔业学院)
Journal:
江苏农业学报
Co-author:
李超,王道营,卞欢,高峰,徐为民,周光宏,吕鑫
Document Code:
natfdp9wfueiqy60d2r95ut02kflhp3c
Volume:
27
Issue:
4
Page Number:
868-871
Translation or Not:
no
Date of Publication:
2011-01-01
Pre One:
Effects of dietary glutamine and gamma-aminobutyric acid on meat colour, pH, composition, and water-holding characteristic in broilers under cyclic heat stress
Next One:
甘露寡糖对肉仔鸡肠道微生物区系发育的影响