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 thermal processing methods and thermal core temperatures on the protein structure and in vitro digestive characteristics of beef

Release time:2024-12-18Hits:

Impact Factor:

7.516
Impact Factor:

7.516
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Journal:

FOOD CHEMISTRY
Co-author:

Gong Yao,Feng Meiqin,Sun Jian
Co-author:

Gong Yao,Feng Meiqin,Sun Jian
Correspondence Author:

SJ
Correspondence Author:

SJ
Document Code:

2c9e868c93910dfe0193b47f43f96318
Document Code:

2c9e868c93910dfe0193b47f43f96318
Volume:

464
Volume:

464
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-02-01
Date of Publication:

2025-02-01

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