中文

邢通

Associate Professor Supervisor of Master's Candidates

School/Department: College of Animal 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

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat

Release time:2024-11-21Hits:

Impact Factor:

2.518
Affiliation of Author(s):

食品科技学院
Journal:

POULTRY SCIENCE
Co-author:

赵雪,邢通,陈星,韩敏义,李潇,徐幸莲,周光宏
Document Code:

xakboo8j85oabbttxe7pwbeveow4ysqb
Volume:

96
Issue:

5
Page Number:

1504-1512
Translation or Not:

no
Date of Publication:

2017-01-01

Pre One:Different oxidative status and expression of calcium channel components in stress-induced dysfunctional chicken muscle

Next One:Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality