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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Effects of partial NaCl substitution with high-temperature ripening on proteolysis and volatile compounds during process of Chinese dry-cured lamb ham

Release time:2023-12-30Hits:

Impact Factor:

7.716
Affiliation of Author(s):

食品科技学院
Journal:

FOOD RESEARCH INTERNATIONAL
Co-author:

罗辑,NASIRU MUSTAPHA MUHAMMAD,庄宏,周光宏,章建浩
Document Code:

b00x31xqk2k6qe0t5vw8elywnq5gy8hz
Volume:

140
Page Number:

-
Translation or Not:

no
Date of Publication:

2021-01-01

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