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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: 张文红,彭增起,周光宏,徐幸莲,吴菊清.Effects of low voltage electrical stimulation and chilling methods on quality traits of pork M-Longissimus lumborum,JOURNAL OF MUSCLE FOODS,2007,18(1):109-119(Participating authors)

李春保,徐幸莲,周光宏,徐淑琴,张静波.Effects of carcass maturity on meat quality characteristics of beef semitendinosus muscle for chinese native yellow steers,ANIMAL,2007,1(5):780-786(Correspondence Author)

王鹏,徐幸莲,周光宏.磷酸盐对乳化肠贮藏期间保水及质构性质的影响,食品工业科技,2007,28(6):96-99(Participating authors)

朱学伸,王苑,周光宏,李春保.不同包装方式对猪背最长肌冷却成熟期间品质变化的影响,食品与发酵工业,2007,33(4):15-18(Correspondence Author)

李春保,周光宏,徐幸莲.Comparisons of meat quality characteristics and intramuscular connective tissue between beef Longissimus dorsi and Semitendinosus muscles from Chinese yellow bulls,JOURNAL OF MUSCLE FOODS,2007,18(2):143-161(Correspondence Author)

徐焕良,陆荣和,彭增起,周光宏.基于产品生命周期管理的肉品车间生产跟踪及追溯体系研究,农业工程学报,2007,23(12):161-166(Participating authors)

汤晓艳,周光宏,徐幸莲,杨曙明,钱永忠,叶志华.肉嫩度决定因子及牛肉嫩化技术研究进展,中国农业科学,2007,40(12):2835-2841(Participating authors)

余小领,白云,徐幸莲,周光宏.宰后不同时间冻结对猪肉保水性和组织结构的影响,食品与发酵工业,2007,33(3):18-22(Correspondence Author)

臧大存,周光宏,徐幸莲,左伟勇.鸭肉在加热和盐腌过程中嫩度和超微结构变化,南京农业大学学报,2007,30(4):130-134(Correspondence Author)

林丽军,孙健,徐幸莲,周光宏,黄鸿兵.磷酸盐和转谷氨酰胺酶对鸡肉肠出品率和硬度的影响,食品科学,2006,27(5):49-52(Participating authors)

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