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Effects of Heat Pump Drying Parameters on the Volatile Flavor Compounds in Silver Carp

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:1049-8850

Translation or Not:no

Pre One:Effect of pre-chilling time on the physicochemical properties of channel catfish during frozen storage

Next One:Purification and characterisation of a salt-stable protease fromthe halophilic archaeon Halogranum rubrum

高瑞昌

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:中国海洋大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院 Business Address:食品楼201室 Contact Information:0511-88780201 E-Mail:xiyuan2008@ujs.edu.cn

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Effects of Heat Pump Drying Parameters on the Volatile Flavor Compounds in Silver Carp