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中文

徐幸莲

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 Engineering
Professional Title:Professor
Alma Mater:ios版雷竞技官网

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Paper Publications Home >> Scientific Research >> Paper Publications: 唐琳,李春保,胡玉香,董玉玉,史晓媛,徐幸莲.工艺条件对猪皮提取物质构和微观结构影响的初步研究,农业工程学报,2008,24(12):269-274(Participating authors)

徐为民,徐幸莲,周光宏,王道营,李春保.Changes of intramuscular phospholipids and free fatty acids during the processing of Nanjing dry-cured,FOOD CHEMISTRY,2008,110(2):279-284(Participating authors)

魏法山,徐幸莲,周光宏.挥发性N-亚硝基化合物的分析方法,食品科学,2008,29(7):479-484(Correspondence Author)

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)

韩衍青,徐幸莲,周光宏,胡萍.PCR-DGGE技术在应用过程中的常见问题分析,食品与发酵工业,2008,34(3):105-109(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(Participating authors)

黄鸿兵,徐幸莲,周光宏.冷冻贮藏对冻猪肉冰晶形态、TVB-N及TBARS的影响,食品工业科技,2008,29(2):117-(Correspondence Author)

曾宪明,徐幸莲,白云,周光宏.兔肌球蛋白热诱导凝胶过程中的物理化学变化,食品科学,2008,29(4):149-153(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(Participating authors)

臧大存,周光宏,徐幸莲,左伟勇.加热过程中鸭肉嫩度及超微结构的变化,江苏农业学报,2007,23(5):475-480(Participating authors)

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