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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咸味肽(鸟胺牛磺酸)添加量对低钠肉糜热凝胶特性的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

研究生院、党委研究生工作部
Journal:

肉类研究
Co-author:

赵颖颖,徐幸莲,王霞,邹玉峰,孙健,王鹏
Document Code:

drq9ozeurat1013mwicxrz0zjo10jo0w
Volume:

26
Issue:

5
Page Number:

17-21
Translation or Not:

no
Date of Publication:

2012-01-01

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