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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Effect of different tumbling marinade treatments on the water status and protein properties of prepared pork chops

Release time:2023-12-31Hits:

Impact Factor:

2.212
Affiliation of Author(s):

动物科技学院（含无锡渔业学院）
Journal:

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Co-author:

高天,李蛟龙,张林,江芸,宋蕾,马瑞雪,高峰,周光宏
Correspondence Author:

GF
Document Code:

a93lhynzrxvy6ek0xc56a1mst716f456
Volume:

95
Issue:

12
Page Number:

2494-2500
Translation or Not:

no
Date of Publication:

2015-01-01

Pre One:Effects of dietary supplementation of guanidinoacetic acid and combination of guanidinoacetic acid and betaine on postmortem glycolysis and meat quality of finishing pigs

Next One:Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops