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

Edible quality of soft-boiled chicken processing with chilled carcass was better than that of hot-fresh carcass

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE & NUTRITION
Co-author:

王虎虎,秦岳,李继昊,徐幸莲,周光宏
First Author:

WHH
Document Code:

e7pyywfm23ll54umkeenpvdiipty00v2
Volume:

7
Issue:

2
Page Number:

797-804
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:Morphophysiological responses of detached and adhered biofilms of Pseudomonas fluorescens to acidic electrolyzed water

Next One:Characterization of the bacterial community of braised chicken, a specialty poultry product in China