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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: 杜垒,周光宏,徐幸莲,李春保.Study on kinetics of mass transfer in water-boiled salted duck during wet-curing,JOURNAL OF FOOD ENGINEERING,2010,100(4):578-584(Participating authors)

曹锦轩,孙卫青,周光宏,徐幸莲,彭增起,胡忠良.Morphological and biochemical assessment of apoptosis in different skeletal muscles of bulls during conditioning,JOURNAL OF ANIMAL SCIENCE,2010,88(10):3439-3444(Participating authors)

徐昶,朱虹,李春保,徐幸莲,周光宏.环境温度对鸡肉宰后僵直过程中ATP降解的影响,江苏农业科学,2010,(1):257-259(Participating authors)

郭延娜,吴菊清,周光宏,徐幸莲.匀浆机转速,pH值和肌原纤维蛋白质浓度对肌原纤维蛋白质乳化特性的影响,江苏农业学报,2010,26(6):1371-1377(Participating authors)

常海军,王强,徐幸莲,周光宏.动物宰后肌肉胶原蛋白变化与肉嫩度关系分析,食品工业科技,2010,31(8):404-408(Participating authors)

常海军,王强,周光宏,徐幸莲,李春保.INFLUENCE OF WEAK ORGANIC ACIDS AND SODIUM CHLORIDE MARINATION ON CHARACTERISTICS OF CONNECTIVE TISSUE COLLAGEN AND TEXTURAL PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE,JOURNAL OF TEXTURE STUDIES,2010,41(3):279-301(Participating authors)

王虎虎,徐幸莲.冰鲜鸡肉中致病菌三重PCR检测方法的建立,中国农业科学,2010,43(17):3608-3615(Correspondence Author)

李春保,史培磊,徐昶,徐幸莲,周光宏.Tracing processes of rigor mortis and subsequent resolution of chicken breast muscle using a texture analyzer,JOURNAL OF FOOD ENGINEERING,2010,100(3):388-391(Participating authors)

李金平,李春保,徐幸莲,周光宏.反复冻融对牛外脊肉品质的影响,江苏农业学报,2010,26(2):406-410(Participating authors)

常海军,曹莹莹,王强,徐幸莲,黄明,周光宏.不同热处理方式和温度对牛半腱肌肉品质的影响(英文),食品科学,2010,31(11):42-46(Participating authors)

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