江苏大学主页平台管理系统 gaoruichang--Home-- Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation

Current position: Home > Scientific Research > Paper Publications

Paper Publications

Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation

Hits:

Affiliation of Author(s):食品与生物工程学院

ISSN No.:03088146

Translation or Not:no

Pre One:Metabolomic profile of muscles from tilapia cultured in recirculating aquaculture systems and traditional aquaculture in ponds and protein stability during freeze-thaw cycles

Next One:Insight into the mechanism of the decrease in mechanical strength and water-holding capacity of gels made from oxidized gelatin

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

Recommended Ph.D.Supervisor 》

Recommended MA Supervisor 》

Home

Scientific Research

Teaching Research

Awards and Honours

Enrollment Information

Student Information

My Album

Blog

Paper Publications

Effects of ‘bask in sunlight and dewed at night’ on the formation of fermented flavor in shrimp paste after maturation