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

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Paper Publications Home >> Scientific Research >> Paper Publications

Effect of Low-sodium Salt Mixture on Physicochemical Properties and Flavor of Fermented Sausages

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

Shipin Kexue/Food Science
Co-author:

Wang Ningning,Feng Meiqin,Sun Jian
Correspondence Author:

SJ
Document Code:

2c9e868c8bc8d794018be03bb41c645f
Volume:

42
Issue:

16
Page Number:

1-7
Translation or Not:

no
Date of Publication:

2021-08-25

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