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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Paper Publications Home >> Scientific Research >> Paper Publications

Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

Release time:2024-01-01Hits:

Impact Factor:

3.313
Affiliation of Author(s):

食品科技学院
Journal:

MEAT SCIENCE
Document Code:

gfrb23yaq14p4sutyz25i0e6pjfw6xz0
Volume:

121
Page Number:

79-87
Translation or Not:

no
Date of Publication:

2016-01-01

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