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徐幸莲

Professor Supervisor of Doctorate Candidates

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

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Paper Publications Home >> Scientific Research >> Paper Publications: 李春保,周光宏,徐幸莲.Comparisons of meat quality characteristics and intramuscular connective tissue between beef Longissimus dorsi and Semitendinosus muscles from Chinese yellow bulls,JOURNAL OF MUSCLE FOODS,2007,18(2):143-161(Participating authors)

臧大存,周光宏,徐幸莲,左伟勇.加热过程中鸭肉嫩度及超微结构的变化,江苏农业学报,2007,23(5):475-480(Participating authors)

孙京新,周光宏,罗欣,徐幸莲.不同工艺参数乳酸处理对猪肉肉色及去微生物污染的影响,食品科学,2007,28(11):276-279(Participating authors)

徐为民,周光宏,徐幸莲,王道营.南京板鸭生产过程中风味成分组成及其变化,南京农业大学学报,2007,30(1):109-115(Participating authors)

江芸,高峰,徐幸莲,周光宏.PCR-DGGE技术及其在发酵食品微生物研究中的应用,安徽农业科学,2007,35(21):6591-6593(Participating authors)

余小领,白云,徐幸莲,周光宏.宰后不同时间冻结对猪肉保水性和组织结构的影响,食品与发酵工业,2007,33(3):18-22(Participating authors)

汤晓艳,周光宏,徐幸莲,杨曙明,钱永忠,叶志华.肉嫩度决定因子及牛肉嫩化技术研究进展,中国农业科学,2007,40(12):2835-2841(Participating authors)

王鹏,徐幸莲,周光宏.磷酸盐对乳化肠贮藏期间保水及质构性质的影响,食品工业科技,2007,28(6):96-99(Correspondence Author)

余小领,李学斌,闫利萍,马汉军,徐幸莲,周光宏.不同冻结和解冻速率对猪肉保水性和超微结构的影响,农业工程学报,2007,23(8):261-265(Participating authors)

黄明,赵莲,徐幸莲,汤晓艳,周光宏.鸡肉在成熟过程中肌原纤维蛋白的降解机制研究,农业工程学报,2007,23(11):42-46(Participating authors)

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