中文

滕爽

Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Science
Professional Title:Lab Master
Alma Mater:山东大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level

Release time:2024-01-02Hits:

Impact Factor:

4.1
Affiliation of Author(s):

食品科技学院
Journal:

POULTRY SCIENCE
Co-author:

Zhang Y. W.,Li J. H.,Teng S.,Peng Z. Q.,Jamali M. A.
Document Code:

2c9e868c8beb2228018befcb9b984233
Volume:

102
Issue:

9
Translation or Not:

no
Date of Publication:

2023-09-01

Pre One:Rapid and High-Throughput Determination of Sixteen β-agonists in Livestock Meat Using One-Step Solid-Phase Extraction Coupled with UHPLC-MS/MS

Next One:The Degradation of Intramuscular Connective Tissue In Vitro with Purified Cathepsin L from Bovine Pancreas