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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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Paper Publications Home >> Scientific Research >> Paper Publications: 汪张贵,吴菊清,彭增起,闫利萍,靳红果,王蓉蓉,姚瑶,刘强.脂肪蛋白比对肉糜特性的影响,食品科学,2011,32(3):68-72(Participating authors)

邵俊花,邹玉峰,徐幸莲,吴菊清,周光宏.Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy,FOOD RESEARCH INTERNATIONAL,2011,44(9):2955-2961(Participating authors)

姜英杰,邹晓葵,吴菊清,彭增起.假单胞菌在猪肉上生长预测模型的建立与验证,贵州农业科学,2010,38(8):141-145(Participating authors)

郭延娜,吴菊清,周光宏,徐幸莲.匀浆机转速,pH值和肌原纤维蛋白质浓度对肌原纤维蛋白质乳化特性的影响,江苏农业学报,2010,26(6):1371-1377(Participating authors)

金鑫,周光宏,徐幸莲,吴菊清.预测食品微生物学在肉品安全领域的应用,肉类研究,2010,(07):3-7(Participating authors)

闫海鹏,朱虹,吴菊清,李春保.脂肪酸与肉的品质,肉类研究,2009,125(07):15-19(Participating authors)

李春保,吴菊清,张楠,张松,刘娟,李金平,李虹敏,冯宪超,韩衍青,朱志远,徐幸莲,周光宏.Effects of boning method and postmortem aging on meat quality characteristics of pork loin,ANIMAL SCIENCE JOURNAL,2009,80(5):591-596(Participating authors)

潘丽红,姚林宏,吴菊清,周光宏,徐幸莲,彭增起.简述美拉德(Maillard)反应,中国调味品,2008,350(04):25-27+32(Participating authors)

李春保,吴菊清,闫孝柱,谢光华,周光宏,徐幸莲.热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉加工过程中品质变化研究,肉类工业,2008,(03):24-32(Participating authors)

吴菊清,李春保,周光宏,徐幸莲,鞠秀香,陈怡晨.宰后成熟过程中冷却牛肉、猪肉色泽和嫩度的变化,食品科学,2008,29(10):136-139(First Author)

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