中文

黄明

Professor Supervisor of Doctorate Candidates

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

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Paper Publications Home >> Scientific Research >> Paper Publications

The impact of sous vide braising on the sensory characteristics and heterocyclic amines contents of braised chicken

Release time:2024-01-01Hits:

Impact Factor:

6.0
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Wang Di,Zhu Zong-shuai,Lei Yang,Huang Ming
Correspondence Author:

HM
Document Code:

2c9e868c8b37e137018b382e523f0040
Volume:

172
Translation or Not:

no
Date of Publication:

2022-12-30

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