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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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Paper Publications Home >> Scientific Research >> Paper Publications: 冷雪娇,章林,黄明,徐幸莲,周光宏.高压腌制对鸡胸肉食用品质的影响,食品科学,2013,34(17):53-56(Correspondence Author)

陈景宜,牛力,黄明,周光宏.牛心氧合肌红蛋白的分离纯化及氧化稳定性研究,食品科学,2013,34(13):1-5(Correspondence Author)

钱钊,周兴虎,黄明.美拉德反应产物(MRPs)对腊肠氧化稳定性的影响,食品工业科技,2013,34(21):69-(Correspondence Author)

刘欣,祝长青,王毅谦,沈赟,黄明,蒋原,周光宏.大豆转基因检测中DNA提取方法的比较研究,食品科学,2013,34(4):199-203(Correspondence Author)

陈琛,邓绍林,黄明.应用复合盐保持风鸭风味降低钠盐用量,农业工程学报,2013,29(13):297-306(Correspondence Author)

冷雪娇,章林,黄明.超声波技术在肉品加工中的应用,食品工业科技,2012,33(10):394-(Correspondence Author)

周红霞,华春,张红琳,李俊芳,祝长青,黄明,周光宏.PCR法定性检测大豆食用油中转基因成分,食品工业科技,2012,33(6):87-(Correspondence Author)

许洋,黄继超,黄明,徐宝才,周光宏.The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi,JOURNAL OF FOOD SCIENCE,2012,77(1):C27-C32(Correspondence Author)

宋照军,黄明,马汉军,刘玺,邓绍林,周光宏.超高压处理在低温肉制品生产中的应用研究进展,食品工业科技,2012,33(9):446-(Participating authors)

陈景宜,牛力,黄明,周光宏.乳酸钙对牛肉糜色泽稳定性的影响,食品科学,2012,33(13):31-35(Correspondence Author)

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