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 different temperature-time combinations on the quality and protein digestive properties of stewed beef tendons

Release time:2024-12-18Hits:

Impact Factor:

4.1
Impact Factor:

4.1
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Journal:

JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Co-author:

Li Tianyi,Feng Meiqin,Sun Jian
Co-author:

Li Tianyi,Feng Meiqin,Sun Jian
Correspondence Author:

SJ
Correspondence Author:

SJ
Document Code:

2c9e868c93910dfe0193b481c7fa6351
Document Code:

2c9e868c93910dfe0193b481c7fa6351
Volume:

134
Volume:

134
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2024-10-01
Date of Publication:

2024-10-01

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