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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Paper Publications Home >> Scientific Research >> Paper Publications

Colloidal study on the texture of sous vide (SV)-processed Tibetan chicken breast with human-machine collaborated electromyography analysis

Release time:2024-12-31Hits:

Impact Factor:

6.9
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

Niu Fengnan,Zhang Xiaoqian,Wang Peng,Tao Ran,Ye Yang,Lyu Xiaoyu
Correspondence Author:

WP
Document Code:

2c9e868c93f15c3101940247ad961e96
Volume:

197
Translation or Not:

no
Date of Publication:

2024-04-01

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