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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: 许洋,黄明,周光宏.宰前管理对猪肉品质的影响,食品科学,2011,32(23):348-351(Participating authors)

杜垒,李艳逢,周光宏,徐幸莲,王进,肖治国,陶明财.不同浓度盐水对鸭肉湿腌时传质动力的影响,食品工业科技,2011,32(6):79-(Correspondence Author)

李贺,徐幸莲,周光宏.影响低温肉制品褪色因素研究进展,食品科学,2011,32(9):307-311(Correspondence Author)

邓宇,高峰,周光宏.不同属种肉类对大鼠血清生化指标与抗氧化能力的影响,畜牧与兽医,2011,43(1):9-11(Correspondence Author)

亚麻籽胶对玉米淀粉老化特性的影响,南京农业大学学报,2011,34(2):139-142(Participating authors)

孙彦雨,周光宏,徐幸莲.肉鸡屠宰过程中腐败微生物的污染情况分析,食品与发酵工业,2011,37(5):199-203(Correspondence Author)

韩衍青,徐宝才,徐幸莲,周光宏.真空包装熟肉制品中的特定腐败微生物及其控制,中国食品学报,2011,11(7):148-156(Participating authors)

超高压处理抑制低温烟熏火腿中的优势腐败菌,食品与生物技术学报,2011,30(6):945-949(Participating authors)

林海晶,夏新成,王俊峰,高峰,周光宏.诱变选育棉籽粕高效脱毒菌株,浙江大学学报. 农业与生命科学版,2011,37(3):252-258(Participating authors)

林玉海,黄明,周光宏,邹玉峰,徐幸莲.Prooxidant Effects of the Combination of Green Tea Extract and Sodium Nitrite for Accelerating Lipolysis and Lipid Oxidation in Pepperoni during Storage,JOURNAL OF FOOD SCIENCE,2011,76(5):C694-C700(Correspondence Author)

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