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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响应面法优化酱牛肉超声-脉动滚揉腌制工艺

Release time:2024-12-18Hits:

Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

南京农业大学学报
Journal:

南京农业大学学报
Co-author:

曾晓庆,冯美琴,孙健
Co-author:

曾晓庆,冯美琴,孙健
Correspondence Author:

SJ
Correspondence Author:

SJ
Document Code:

2c9e868c93910dfe0193b48b98cd63b4
Document Code:

2c9e868c93910dfe0193b48b98cd63b4
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-04-16
Date of Publication:

2024-04-16

Pre One:Decoding the flavor regulation mechanism of fermented sausages inoculated with indigenous strains via metagenomic and GC-MS analysis

Next One:Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages