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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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产黄青霉发酵鸭肉制品食用品质、微观结构及物理化学特性变化
Release time:2024-01-01
Hits:
Affiliation of Author(s):
食品科技学院
Journal:
食品科学
Co-author:
蓝天婵,于冰,孙京新,王淑玲,郭丽萍,王宝维,黄明,郝小静,乔昌明
Document Code:
zntu51th38pkz074a9yc2951kps6yksd
Volume:
41
Issue:
21
Page Number:
36-43
Translation or Not:
no
Date of Publication:
2020-01-01
Pre One:
A comprehensive review of N-epsilon-carboxymethyllysine and N-epsilon-carboxyethyllysine in thermal processed meat products
Next One:
Antioxidant activity of peptides in postmortem aged duck meat as affected by cooking and in vitro digestion