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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: 运输和静养时间对肉鸡应激程度及肌肉品质的影响,南京农业大学学报,2013,36(5):83-87(Correspondence Author)

李伟锋,王鹏,徐幸莲,周光宏.血浆蛋白乳化物在低脂乳化肠中的应用,食品工业科技,2013,34(3):288-(Correspondence Author)

祝超智,张万刚,周光宏,徐幸莲,康壮丽,殷燕.Isolation and Identification of Antioxidant Peptides from Jinhua Ham,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2013,61(6):1265-1271(Participating authors)

王虎虎,叶可萍,魏心如,曹锦轩,徐幸莲,周光宏.Occurrence, antimicrobial resistance and biofilm formation of Salmonella isolates from a chicken slaughter plant in China,FOOD CONTROL,2013,33(2):378-384(Correspondence Author)

李影球,周光宏,徐幸莲.四种非热杀菌技术在肉类中的应用,食品工业科技,2013,34(17):354-359(Participating authors)

朱学伸,Ruusunen, M,Gusella, M,Yla-Ajos, M,徐幸莲,周光宏,Puolanne, E.High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles,MEAT SCIENCE,2013,93(3):600-606(Participating authors)

郭向莹,李伟群,孙仪,徐幸莲,周光宏.超高压处理对低温鸡肉早餐肠在冷藏期间脂肪氧化的影响,食品科学,2013,34(16):316-320(Correspondence Author)

胡忠良,邹玉峰,林玉海,普琦,徐幸莲.氧化程度对肌原纤维蛋白热凝胶及理化特性的影响,食品科学,2013,34(17):19-22(Correspondence Author)

杨慧娟,邹玉峰,徐幸莲,周光宏.高压处理对调理肉制品食用品质影响的研究进展,食品工业科技,2013,34(18):370-374(Participating authors)

张维益,徐幸莲,王思丹,周光宏.冷鲜鹅加工及冷藏过程中的微生物污染分析,食品科学,2013,34(1):290-294(Correspondence Author)

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