中文

韩敏义

Associate Professor Supervisor of Master's Candidates

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

MORE

Patents Home >> Scientific Research >> Patents

一种提高类PSE鸡胸肉肌原纤维蛋白凝胶品质的糖基化方法

Release time:2023-12-02Hits:

Affilication of Author(s):

食品科技学院
Disigner of the Invention:

徐幸莲,卞光亮(学),韩敏义,王虎虎,许玉娟(学),周光宏,邵士昌(学)
Type of Patent:

Patent
Authorization number:

ZL201711256672.9
Authorization Date:

2020-11-17

Pre One:鲜猪肉中水分含量快速测定低场核磁共振法

Next One:基于微酸性电解水的肉鸡胴体预冷后减菌处方方法