中文

王虎虎

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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage

Release time:2024-01-02Hits:

Impact Factor:

17.835
Affiliation of Author(s):

食品科技学院
Journal:

TRENDS IN FOOD SCIENCE & TECHNOLOGY
Co-author:

Shao Liangting,Chen Shanshan,Wang Haodong,Zhang Jinhao,Xu Xinglian,Wang Huhu
Correspondence Author:

WHH
Document Code:

2c9e868c8518fb240185255ae95b1b7c
Volume:

118
Page Number:

822-832
Translation or Not:

no
Date of Publication:

2021-12-01

Pre One:生鲜肉新鲜度快速新型表征技术研究进展

Next One:热鲜与冷鲜黄羽鸡肉中风味前体物比较