中文

吴菊清

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Associate Professor
Alma Mater:南京农业大学

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基于高光谱成像的非包装和PE包装冷鲜猪大排肉中热杀索丝菌的含量预测

Release time:2023-12-31Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品与发酵工业
Co-author:

章泽华,刘小花,兰维杰,唐长波,屠康,吴菊清,武杰,潘磊庆
Document Code:

2c9e868c8a838e1e018a8eabbe19058f
Translation or Not:

no
Date of Publication:

2023-02-24

Pre One:基于电子鼻和高光谱成像技术的冷鲜牛肉微生物的生长模型构建

Next One:Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation