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 ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast

Release time:2024-01-01Hits:

Impact Factor:

7.077
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

李燕,王秋敏,郭丽萍,Ho Harvey,王宝伟,孙京新,徐幸莲,黄明
Document Code:

9koyuy22t8m6mdt9b33dtwc0v66hohyz
Volume:

97
Page Number:

-
Translation or Not:

no
Date of Publication:

2019-01-01

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