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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Paper Publications Home >> Scientific Research >> Paper Publications

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

Release time:2024-01-02Hits:

Impact Factor:

4.576
Affiliation of Author(s):

食品科技学院
Journal:

SCIENTIFIC REPORTS
Co-author:

罗辑,严文静,NASIRU MUSTAPHA MUHAMMAD,庄宏,周光宏,章建浩
Document Code:

pch29ddrj79p8urjww7859bvicz08acv
Volume:

9
Page Number:

-
Translation or Not:

no
Date of Publication:

2019-01-01

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