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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: 夏天兰,刘登勇,徐幸莲,周光宏,邵俊花.低场核磁共振技术在肉与肉制品水分测定及其相关品质特性中的应用,食品科学,2011,32(21):253-256(Correspondence Author)

韩衍青,孙新生,刘登勇,徐幸莲,周光宏.应用超高压手段延长低温烟熏火腿的货架期,食品科学,2011,32(15):99-102(Correspondence Author)

江芸,高峰,徐幸莲,叶可萍,周光宏.真空包装冷却猪肉冷藏过程中菌相变化,食品科学,2011,32(4):241-245(Participating authors)

邢必亮,徐幸莲.降低腌肉亚硝胺含量的复合抗氧化剂研究,食品科学,2011,32(1):104-107(Correspondence Author)

舒蕊华,卢士玲,徐幸莲.粪肠球菌（Enterococcus faecalis）和屎肠球菌（Enterococcus faecium）产生物胺交互作用研究,食品与发酵工业,2011,37(6):16-(Correspondence Author)

江芸,高峰,苏勇,徐幸莲,周光宏.冷却肉中假单胞菌16S rRNA基因不同可变区片段DGGE研究,食品科学,2011,32(17):287-291(Participating authors)

史培磊,闵辉辉,李春保,徐幸莲,周光宏.滚揉腌制前后鹅肉品质的变化,食品科学,2011,32(11):88-92(Participating authors)

牛蕾,祝长青,周光宏,徐幸莲,李彬,江芸.小肠结肠炎耶尔森菌前增菌方式的选择,食品科学,2011,32(5):168-171(Participating authors)

林玉海,黄明,周光宏,邹玉峰,徐幸莲.Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage,JOURNAL OF FOOD SCIENCE,2011,76(5):C694-C700(Participating authors)

杜垒,李艳逢,周光宏,徐幸莲,王进,肖治国,陶明财.不同浓度盐水对鸭肉湿腌时传质动力的影响,食品工业科技,2011,32(6):79-(Participating authors)

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