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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: 孙京新,罗欣,周光宏,王丽丽,董旭斌.不同加工和贮藏条件对鸡肉制品颜色的影响,食品工业科技,2009,30(6):69-(Participating authors)

王鹏,徐幸莲,周光宏.Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage,AGRICULTURAL SCIENCES IN CHINA,2009,8(12):1475-1481(Participating authors)

余小领,李先保,徐幸莲,周光宏,Boles, J A.DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT,JOURNAL OF MUSCLE FOODS,2009,20(2):186-200(Correspondence Author)

毛衍伟,罗欣,孙清亮,张希斌,周光宏.牛排食用品质保证关键控制点研究,食品工业科技,2009,30(2):108-110(Participating authors)

李学斌,周光宏,余小领,王彦杰,马汉军.不同宰后时间切碎对肉糜质量的影响,食品科学,2009,30(2):123-126(Participating authors)

黄明,黄峰,徐幸莲,周光宏.Influence of caspase3 selective inhibitor on proteolysis of chicken skeletal muscle proteins during post mortem aging,FOOD CHEMISTRY,2009,115(1):181-186(Correspondence Author)

施传信,江芸,夏新成,张卫辉,高峰,周光宏.五种单体酶配伍对肉仔鸡小麦日粮非淀粉多糖消化率的影响,南京农业大学学报,2009,32(3):119-125(Participating authors)

朱志远,徐幸莲,李虹敏,卢士玲,周光宏.不同发酵剂对发酵香肠生物胺含量的影响,食品与发酵工业,2009,35(8):133-137(Participating authors)

卢士玲,徐幸莲,舒蕊华,周光宏,陈艳萍,孙永明.传统中式香肠中生物胺调查研究,食品与发酵工业,2009,35(10):141-146(Participating authors)

陈银基,鞠兴荣,周光宏.食盐腌渍与超声波处理对牛肉脂肪酸组成的影响,食品科学,2009,30(19):13-18(Participating authors)

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