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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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新工科背景下畜产品加工创新人才培养体系的构建与实践
Release time:2024-03-01
Hits:
Impact Factor:
0.821
Affiliation of Author(s):
食品科技学院
Journal:
中国农业教育
First Author:
WJQ
Document Code:
2c9e868c8de82677018df2d46f01572c
Volume:
24
Issue:
06
Page Number:
75-81
Translation or Not:
no
Date of Publication:
2023-12-20
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Flavor evolution of normal- and low-fat Chinese sausage during natural fermentation
Next One:
Effect of Commercially Utilized Thermal Treatments on Interactions Between Casein and beta-lactoglobulin and Their Digestion in Simulated Gastrointestinal Environment