中文

孙健

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

接种发酵对发酵牛肉香肠品质及多肽抗氧化活性的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

肉类研究
Co-author:

王秀丽,陆晨红,霍俊辉,范宝莹,孙健
Correspondence Author:

SJ
Document Code:

2c9e868c8518fb2401852845c16b569e
Volume:

36
Issue:

2022年01期
Page Number:

7-13
Translation or Not:

no
Date of Publication:

2022-01-31

Pre One:Effects of Lactobacillus plantarum CD101 and Staphylococcus simulans NJ201 on in Vitro and in Vivo Antioxidant Activity of Fermented Sausage Derived Peptides

Next One:Effect of Low-Sodium Salt Mixtures on the Quality of Salt-Baked Chicken during Storage