中文

吕云斌

Lecturer (Higher Education Institution)

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

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Paper Publications Home >> Scientific Research >> Paper Publications

Effects of bacterial cellulose/thyme essential oil emulsion coating on the shelf life of chilled chicken meat

Release time:2024-12-26Hits:

Impact Factor:

4.0
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Co-author:

Xu Yuelong, Xin Jiajin, Lyu Yunbin, Zhang Chong
Document Code:

2c9e868c900ba9d10190105447f72438
Page Number:

-
Translation or Not:

no
Date of Publication:

2024-03-01

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