滕爽

Lab Master

The inhibition potentiality of sodium carboxymethyl cellulose on PhIP , Harman, and Norharman formation of fried beef patties at low NaCl level

Release time:2025-09-10Hits:

Impact Factor:

6.8
Impact Factor:

6.8
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

MEAT SCIENCE
Journal:

MEAT SCIENCE
Co-author:

Zhao Yi, Deng Pinghua, Ma Ruoxi, Teng Shuang, Lu Hang, Liu Zheng, Yu Haotian, Zhang Yawei
Co-author:

Zhao Yi, Deng Pinghua, Ma Ruoxi, Teng Shuang, Lu Hang, Liu Zheng, Yu Haotian, Zhang Yawei
Document Code:

2c9e868c96ccfbe30196d1e9ac215342
Document Code:

2c9e868c96ccfbe30196d1e9ac215342
Volume:

225
Volume:

225
Page Number:

-
Page Number:

-
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-07-01
Date of Publication:

2025-07-01