中文

姜梅

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

超声波与氯化钙结合处理对牛肉品质的影响

Release time:2023-12-31Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

钟赛意,姜梅,王善荣,戴飞,陈海燕
Correspondence Author:

JM
Document Code:

9yal71f620ejk3mexc1sitvb5tu0pijo
Volume:

28
Issue:

11
Page Number:

142-146
Translation or Not:

no
Date of Publication:

2007-01-01

Pre One:A novel fibrinolytic enzyme from Cordyceps militaris, a Chinese traditional medicinal mushroom

Next One:HPLC-MS法检测N-酰基-高丝氨酸内酯类信号分子