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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: 王思丹,李春保,徐幸莲,周光宏.Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortem,MEAT SCIENCE,2013,93(4):865-872(Participating authors)

禹迎迎,金鑫,郗远,徐幸莲,周光宏.新型天然植物防腐剂在延长低温肉制品货架期中的应用,食品工业科技,2013,34(7):340-343(Participating authors)

金鑫,禹迎迎,吴菊清,徐幸莲,周光宏.大肠杆菌和假单胞菌在猪背最长肌上混合预测模型的建立,食品科学,2013,34(17):87-91(Participating authors)

葛云芝,于小波,徐幸莲,周光宏.高效液相色谱法同时测定鸡肉中3种四环素类抗生素残留,食品科学,2013,34(10):180-183(Participating authors)

胡忠良,邹玉峰,林玉海,徐幸莲.氧化对鸡胸肉肌原纤维蛋白热诱导凝胶保水性及水分子T_2弛豫特性的影响,南京农业大学学报,2013,36(4):121-126(Correspondence Author)

陈明,徐幸莲,周光宏,汤晓艳,袁飞,陈爱亮.鼠伤寒沙门氏菌鞭毛蛋白FliC的原核表达、纯化及其多克隆抗体的制备,食品科学,2013,34(9):180-184(Participating authors)

冷雪娇,章林,黄明,徐幸莲,周光宏.高压腌制对鸡胸肉食用品质的影响,食品科学,2013,34(17):53-56(Participating authors)

康壮丽,邹玉峰,徐幸莲,祝超智,王鹏,周光宏.Effect of Various Amounts of Pork and Chicken Meat on the Sensory and Physicochemical Properties of Chinese-style Meatball (Kung-wan),FOOD SCIENCE AND TECHNOLOGY RESEARCH,2013,19(6):963-970(Correspondence Author)

闫海鹏,吴菊清,李美琳,徐幸莲,周光宏.不同种类肉肌原纤维蛋白乳化及理化特性的研究,南京农业大学学报,2013,36(6):100-104(Participating authors)

王鹏,陈林,孙健,康壮丽,夏天兰,徐幸莲,周光宏.钠替代条件下鸡胸腿肉肌原纤维蛋白热致凝胶性质的流变及拉曼光谱特征,食品科学,2013,34(21):30-35(Correspondence Author)

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