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吴菊清

Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral degree
Professional Title:Professor
Alma Mater:ios版雷竞技官网

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Paper Publications Home >> Scientific Research >> Paper Publications: 热鲜猪肉、普通冷却猪肉和真空包装冷却猪肉加工过程中品质变化研究,肉类工业,2008,(03):24-32(Participating authors)

吴菊清,李春保,周光宏,徐幸莲,鞠秀香,陈怡晨.宰后成熟过程中冷却牛肉、猪肉色泽和嫩度的变化,食品科学,2008,29(10):136-139(First Author)

吉艳峰,万红丽,彭增起,周光宏,吴菊清.常用加工工艺及添加物对牛肉中彩虹色斑点的影响,食品与发酵工业,2007,33(6):16-19(Participating authors)

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)

杨玉玲,吴菊清,周光宏,王辉,张惠贤.肌球蛋白与胶原蛋白和明胶混合凝胶质构特性的研究,食品科学,2007,28(9):111-116(Participating authors)

肉及肉制品中彩虹色斑点现象的调查分析,食品科技,2007,192(10):115-117(Participating authors)

低压电刺激和冷却方式对猪肉品质特性的影响,食品工业科技,2006,(07):89-92(Participating authors)

彭增起,周光宏,徐幸莲,吴菊清.四种多聚磷酸钠在鸡胸肉中水解的^31P核磁共振研究,食品科学,2005,26(8):61-65(Participating authors)

杨红,郭华,赵维佳,吴菊清,周光宏.生鲜牛乳中农药多残留分析方法研究,分析科学学报,2005,21(2):155-157(Participating authors)

赵改名,周光宏,徐幸莲,彭增起,吴菊清,郇延军.二肽酰肽酶Ⅳ在金华火腿加工过程中的活力变化,中国农业科学,2005,38(1):151-156(Participating authors)

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