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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: 何帆,徐幸莲,周光宏.不同包装条件下冷却猪肉品质特征指标及动态模型研究,食品科学,2010,31(24):473-478(Participating authors)

陈韬,周光宏,徐幸莲,赵改名,李春保.Phospholipase A(2) and antioxidant enzyme activities in normal and PSE pork,MEAT SCIENCE,2010,84(1):143-146(Correspondence Author)

江芸,高峰,徐幸莲,叶可萍,周光宏.冷却猪肉不同前处理对细菌DNA提取及PCR-DGGE的影响,食品科学,2010,31(6):258-262(Correspondence Author)

张新亮,徐幸莲,周光宏.如皋火腿加工过程中脂肪降解和氧化研究,食品工业科技,2010,31(10):154-157(Participating authors)

李胜杰,徐幸莲,周光宏.宰后肌动球蛋白解离对肉品嫩度的影响研究进展,食品科学,2010,31(21):442-445(Participating authors)

江芸,高峰,徐幸莲,苏勇,叶可萍,周光宏.Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE,MEAT SCIENCE,2010,86(4):889-895(Correspondence Author)

李艳逢,杜垒,高菲菲,周光宏,徐幸莲.盐水鸭卤水中游离氨基酸含量的变化,江苏农业学报,2010,26(3):607-612(Correspondence Author)

常海军,王强,徐幸莲,周光宏.动物宰后肌肉胶原蛋白变化与肉嫩度关系分析,食品工业科技,2010,31(8):404-408(Correspondence Author)

孙卫青,周光宏,徐幸莲,彭增起.蒸煮腌肉色素的结构分析,中国农业科学,2010,43(9):1912-1918(Correspondence Author)

余小领,李先保,赵良,徐幸莲,马汉军,周光宏,Boles JA.EFFECTS OF DIFFERENT FREEZING RATES AND THAWING RATES ON THE MANUFACTURING PROPERTIES AND STRUCTURE OF PORK,JOURNAL OF MUSCLE FOODS,2010,21(2):177-196(Correspondence Author)

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