王鹏

Professor Supervisor of Doctorate Candidates

Ultrasound-assisted low-sodium salt curing to modify the quality characteristics of beef for aging

Release time:2024-12-31Hits:

Impact Factor:

9.1
Affiliation of Author(s):

食品科技学院
Journal:

ULTRASONICS SONOCHEMISTRY
Co-author:

Liu Lei, Niu Fengnan, Xiong Yating, Wang Peng, Lyu Xiaoyu, Yang Zongyun
Correspondence Author:

WP
Document Code:

2c9e868c93f15c31019402201d551c6b
Volume:

111
Page Number:

-
Translation or Not:

no
Date of Publication:

2024-12-01