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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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“四新”建设背景下食品质量与安全专业融合发展
Release time:2025-07-03
Hits:
Affiliation of Author(s):
食品科技学院
Journal:
高等农业教育
Co-author:
潘磊庆,宋菲,辛志宏,彭菁,王梦瑶
Document Code:
2c9e868c93f15c31019400876df00abb
Issue:
2024年01期
Page Number:
114-120
Translation or Not:
no
Date of Publication:
2024-02-15
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Storage Properties and Shelf-Life Prediction of Fresh-Cut Radishes Treated by Photodynamic Technology
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Oil addition increases the heat resistance of Clostridium sporogenes spores in braised sauce beef: Perspectives from spore surface characteristics and microstructure.
