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

低钠复合盐对盐焗鸡贮藏期品质的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

张杰,冯美琴,张译文,韩敏义,孙健
Correspondence Author:

SJ
Document Code:

2c9e868c8bc8d794018be038bd2c6450
Translation or Not:

no
Date of Publication:

2022-06-22

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

Next One:Influence of mixed starters on the degradation of proteins and the formation of peptides with antioxidant activities in dry fermented sausages