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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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近红外光谱法检测猪、牛、羊肉加热终点温度
Release time:2024-01-01
Hits:
Affiliation of Author(s):
食品科技学院
Journal:
中国食品学报
Co-author:
刘功明,孙京新,李鹏,董佩瑜,徐幸莲,黄明,周光宏
Document Code:
9zixwxwgqen5l67c49rpxm0yo8xxncod
Volume:
17
Issue:
8
Page Number:
221-228
Translation or Not:
no
Date of Publication:
2017-01-01
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Effect of electrical stunning frequency on meat quality, plasma parameters, and protein solubility of broilers
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Stability of antioxidant peptides from duck meat after post-mortem ageing