中文

赵迪

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:华南理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications

The red, firm, non-exudative and pale, soft, exudative pork have different in vitro digestive properties of protein

Release time:2024-01-02Hits:

Impact Factor:

6.6
Affiliation of Author(s):

食品科技学院
Journal:

MEAT SCIENCE
Co-author:

Li Chunbao
Document Code:

2c9e868c8c86ae35018c8c84c0f468af
Volume:

198
Translation or Not:

no
Date of Publication:

2023-04-01

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