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

Influence of Various Levels of Flaxseed Gum Addition on the Water-Holding Capacities of Heat-Induced Porcine Myofibrillar Protein

Release time:2024-01-01Hits:

Impact Factor:

2.184
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF FOOD SCIENCE
Co-author:

孙健,李雪,徐幸莲,周光宏
First Author:

SJ
Document Code:

pf8brgmugci6fkf520jlbay2aficwucy
Volume:

76
Issue:

3
Page Number:

C472-C478
Translation or Not:

no
Date of Publication:

2011-01-01

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