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

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The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage

Release time:2023-12-30Hits:

Impact Factor:

3.634
Affiliation of Author(s):

食品科技学院
Journal:

FOOD SCIENCE & NUTRITION
Co-author:

李冉,王聪,周光宏,李春保,叶可萍
Document Code:

szlbvlzjs6oe4nn44gby2b1gtzw6kzvb
Volume:

9
Issue:

1
Page Number:

564-573
Translation or Not:

no
Date of Publication:

2021-01-01

Pre One:Evaluation of physicochemical, microbiological, and sensory profiles of vacuum-packed cooked low-salt pork belly under refrigeration and room-temperature storage

Next One:Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing