中文

于小波

Senior Lab Master

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Study as Master's Candidates
Degree:Master's Degree in Science
Professional Title:Senior Lab Master
Alma Mater:中国药科大学

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Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology

Release time:2024-01-01Hits:

Impact Factor:

3.458
Affiliation of Author(s):

食品科技学院
Journal:

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
Co-author:

杨慧娟, Khan, Muhammad Ammar,韩敏义,于小波,白向君,徐幸莲,周光宏
Document Code:

df1ktrk1tnt7c75v85mc0mrt3wvx8t0v
Volume:

33
Page Number:

162-169
Translation or Not:

no
Date of Publication:

2016-01-01

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