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

Effects of high-temperature-short time (HTST) drying process on proteolysis, lipid oxidation and sensory attributes of Chinese dry-cured chicken

Release time:2024-01-01Hits:

Impact Factor:

1.056
Affiliation of Author(s):

食品科技学院
Journal:

CYTA-JOURNAL OF FOOD
Co-author:

蒋南琪,徐宝才,赵良,黄明,周光宏
Correspondence Author:

HM
Document Code:

msf32hcsyy28rxmp88oks9dagxhc9mug
Volume:

14
Issue:

3
Page Number:

440-448
Translation or Not:

no
Date of Publication:

2016-01-01

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