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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: Meat quality and cooking attributes of thawed pork with different low field NMR T-21,MEAT SCIENCE,2012,92(2):79-83(Participating authors)

董洋,王虎虎,徐幸莲.真空包装盐水鹅在不同温度条件下的贮藏特性及其货架期预测,食品科学,2012,33(2):280-285(Correspondence Author)

王道营,黄伟,张牧晗,刘芳,褚永志,徐幸莲,徐为民,曹建民.宰后鸭肉骨骼肌细胞中凋亡的发生及其影响因素研究,华北农学报,2012,27(5):191-197(Participating authors)

姚大伟,叶可萍,江芸,徐幸莲,周光宏.生鲜猪肉中含扩增内标的沙门氏菌Real-time PCR检测方法的建立,江苏农业学报,2012,28(4):880-885(Participating authors)

卢士玲,李开雄,徐幸莲,李蕊婷,马宇霞,李宝坤.传统香肠中产生物胺肠细菌和乳酸菌分离方法的研究*,食品与发酵工业,2012,38(8):47-52(Correspondence Author)

李彬,舒蕊华,徐幸莲,周光宏.液体培养条件下产气肠杆菌与阴沟肠杆菌产生物胺交互作用研究,食品科学,2012,33(5):160-164(Correspondence Author)

周光宏,张万刚,徐幸莲.China's meat industry revolution: Challenges and opportunities for the future,MEAT SCIENCE,2012,92(3):188-196(Participating authors)

戚军,李春保,陈银基 ,高菲菲,徐幸莲,周光宏.Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw,MEAT SCIENCE,2012,92(4):619-626(Participating authors)

陈昌,王鹏,徐幸莲.不同质量比鸡胸肉、鸡腿肉混合肌原纤维蛋白的热诱导凝胶特性,食品科学,2012,33(9):58-63(Correspondence Author)

黄明,黄峰,马汉军,徐幸莲,周光宏.Preliminary study on the effect of caspase-6 and calpain inhibitors on postmortem proteolysis of myofibrillar proteins in chicken breast muscle,MEAT SCIENCE,2012,90(3):536-542(Participating authors)

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