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

肉源性芽孢杆菌致腐性能异质性研究

Release time:2024-12-26Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

张慧,刘思露,陈珊珊,徐幸莲,王虎虎
Correspondence Author:

WHH
Document Code:

2c9e868c907cb3b3019080adffd11cbc
Translation or Not:

no
Date of Publication:

2024-03-11

Pre One:Effects of different mixed starter cultures on microbial communities, taste and aroma compounds of traditional Chinese fermented sausages.

Next One:Water holding-capacity and flavor improvement of prepared meat patties induced by magnetic field-assisted marinating and preheating