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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Paper Publications Home >> Scientific Research >> Paper Publications

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

Release time:2023-12-30Hits:

Impact Factor:

6.632
Affiliation of Author(s):

食品科技学院
Journal:

MEAT SCIENCE
Co-author:

杨慧娟,陶飞,曹广天,韩敏义,徐幸莲,周光宏,沈青
Correspondence Author:

ZGH
Document Code:

3d0qifxm4lm9o6qmvh82waq2p21x2lhu
Volume:

176
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

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