中文

Wenjing Yan

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:江南大学

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等离子体处理对生鲜鱼肉杀菌效能及贮藏品质的影响

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品与发酵工业
Co-author:

王艺月,姜竹茂,钱婧,戴俊健,章建浩,严文静
Document Code:

2c9e868c8518fb2401851f7e3b135abb
Volume:

48
Issue:

2022年08期
Page Number:

166-172
Translation or Not:

no
Date of Publication:

2021-06-17

Pre One:Evaluation of meat-quality and myofibrillar protein of chicken drumsticks treated with plasma-activated lactic acid as a novel sanitizer

Next One:等离子体活化水作为解冻介质对牛肉杀菌效能及品质的影响