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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: 薛梅,黄继超,钱钊,黄明,周光宏.体外氧化mu-钙激活酶对牛肉肌原纤维蛋白降解的影响,南京农业大学学报,2012,35(4):121-125(Participating authors)

陈景宜,牛力,黄明,周光宏.乳酸钙对牛肉糜色泽稳定性的影响,食品科学,2012,33(13):31-35(Participating authors)

戚军,李春保,陈银基 ,高菲菲,徐幸莲,周光宏.Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw,MEAT SCIENCE,2012,92(4):619-626(Correspondence Author)

周红霞,华春,张红琳,李俊芳,祝长青,黄明,周光宏.PCR法定性检测大豆食用油中转基因成分,食品工业科技,2012,33(6):87-(Correspondence Author)

常海军,徐幸莲,周光宏.来自牛半腱肌肌束膜和肌内膜胶原蛋白热力学特性分析,食品科学,2012,33(7):118-122(Correspondence Author)

曹锦轩,余小领,Khan MA ,邵俊花,周光宏.The effect of calcium chloride injection on shear force and caspase activities in bovine longissimus muscles during postmortem conditioning,ANIMAL,2012,6(6):1018-1022(Correspondence Author)

周兴虎,祝长青,吴洪洪,沈文飚,周光宏,黄明.储藏温度和时间对转基因大豆外源基因及蛋白的影响,南京农业大学学报,2012,35(6):131-136(Participating authors)

李胜杰,徐幸莲,周光宏.The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle,POULTRY SCIENCE,2012,91(1):150-160(Participating authors)

降低乳化型肉制品中食盐含量研究进展,肉类研究,2012,26(04):28-31(Correspondence Author)

李雪,杜萍,黄蔡伦,王鹏,周光宏,徐幸莲.添加胡萝卜、燕麦及葵花籽油替代猪背膘对低脂乳化肠品质的影响,食品工业科技,2012,33(20):210-214(Correspondence Author)

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