中文

王鹏

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

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不同原料鸡肉熬制鸡汤鲜香性分析及与市售鸡汤的对比

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

姚嫚,徐幸莲,朱纯,李建超,刘磊,徐梦泽,刘欣,王鹏
Correspondence Author:

WP
Document Code:

2c9e868c8aab450a018aab59d82c016d
Translation or Not:

no
Date of Publication:

2023-04-10

Pre One:Effects of ultrasound treatment on the morphological characteristics, structures and emulsifying properties of genipin cross-linked myofibrillar protein

Next One:Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis