中文

邢路娟

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

Effects of ultrasound-assisted tumbling on the quality and protein oxidative modification of spiced beef.

Release time:2025-12-28Hits:

Impact Factor:

9.1
Impact Factor:

9.1
Affiliation of Author(s):

食品科技学院
Affiliation of Author(s):

食品科技学院
Journal:

Ultrasonics sonochemistry
Journal:

Ultrasonics sonochemistry
Co-author:

Wang Wenxuan, Jiang Feiyan, Xing Lujuan, Huang Yan, Zhang Wangang
Co-author:

Wang Wenxuan, Jiang Feiyan, Xing Lujuan, Huang Yan, Zhang Wangang
Document Code:

2c9e868c9b107424019b21cdfecf2b30
Document Code:

2c9e868c9b107424019b21cdfecf2b30
Volume:

114
Volume:

114
Page Number:

107268-107268
Page Number:

107268-107268
Translation or Not:

no
Translation or Not:

no
Date of Publication:

2025-03-01
Date of Publication:

2025-03-01

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