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

Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and epsilon-poly-L-lysine on the shelf life of ready-to-eat carbonado chicken

Release time:2024-01-02Hits:

Impact Factor:

9.169
Affiliation of Author(s):

食品科技学院
Journal:

FOOD HYDROCOLLOIDS
Co-author:

黄明远,王虎虎,徐幸莲,陆许秋,宋相宇,周光宏
Correspondence Author:

WHH
Document Code:

0a353s9aeyifm8viu2k4ylcrrh3i5oyj
Volume:

102
Page Number:

-
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:高通量测序分析白切鸡菌群多样性

Next One:Resistance Profiles of Salmonella Isolates Exposed to Stresses and the Expression of Small Non-coding RNAs