中文

王聪

Associate Professor

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Science
Professional Title:Associate Professor
Alma Mater:Tianjin University

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Paper Publications Home >> Scientific Research >> Paper Publications

The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage

Release time:2024-01-02Hits:

Impact Factor:

3.634
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE & NUTRITION
Co-author:

李冉,王聪,周光宏,李春保,叶可萍
Document Code:

szlbvlzjs6oe4nn44gby2b1gtzw6kzvb
Volume:

9
Issue:

1
Page Number:

564-573
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Next One:Application of preheating treatment in up- and down-regulating the glycation process of dietary proteins