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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不同滚揉腌制对鸭肉蛋白及水分分布的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

中国食品学报
Co-author:

李鹏,孙京新,冯婷,王淑玲,黄明,徐幸莲,周兴虎
Document Code:

4hb6spgmetxsze5ku7flwy8eczqpufvf
Volume:

19
Issue:

10
Page Number:

157-164
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:Occurrence of Heterocyclic Amines in Commercial Fast-Food Meat Products Available on the Chinese Market and Assessment of Human Exposure to these Compounds

Next One:Effect of pre-slaughter shackling and wing flapping on plasma parameters, postmortem metabolism, AMPK, and meat quality of broilers