中文

彭菁

Lecturer (Higher Education Institution)

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Philosophy
Professional Title:Lecturer (Higher Education Institution)
Alma Mater:美国华盛顿州立大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Oil addition increases the heat resistance of Clostridium sporogenes spores in braised sauce beef: Perspectives from spore surface characteristics and microstructure.

Release time:2024-12-26Hits:

Impact Factor:

5.3
Affiliation of Author(s):

食品科技学院
Journal:

International journal of food microbiology
Co-author:

Zuo Changzhou, Qin Yue, Zhang Yueyang, Pan Leiqing, Tu Kang, Peng Jing
Correspondence Author:

PJ
Document Code:

2c9e868c93f15c3101940070b0920a00
Volume:

413
Page Number:

110608-110608
Translation or Not:

no
Date of Publication:

2024-03-02

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