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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Meat quality and flavor evaluation of Nanjing water boiled salted duck (NWSD) produced by different Muscovy duck (Cairina moschata) ingredients

Release time:2024-01-01Hits:

Impact Factor:

8.6
Affiliation of Author(s):

食品科技学院
Journal:

Food Chemistry
Co-author:

huangming
Correspondence Author:

HM
Document Code:

2c9e868c857fa47801857fa891070031
Volume:

397
Translation or Not:

no
Date of Publication:

2022-12-15

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