中文

周光宏

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 Agriculture
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age.

Release time:2023-12-30Hits:

Impact Factor:

4.4
Affiliation of Author(s):

食品科技学院
Journal:

Poultry science
Co-author:

Deng Shaolin, Liu Rui, Li Chunbao, Xu Xinglian, Zhou Guanghong
Correspondence Author:

ZGH
Document Code:

2c9e868c8692556701869a90e4c07a8e
Volume:

101
Issue:

12
Page Number:

102168-102168
Translation or Not:

no
Date of Publication:

2022-01-01

Pre One:Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures

Next One:Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat