江苏大学主页平台管理系统 gaoruichang--Home-- Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products

Current position: Home > Scientific Research > Paper Publications

Paper Publications

Effects of mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products

Hits:

Affiliation of Author(s):食品与生物工程学院

ISSN No.:0023-6438

Translation or Not:no

Next One:Effects of L-arginine and L-histidine on heat-induced aggregation of fish myosin: Bighead carp (Aristichthys nobilis)

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 mixed starter cultures and exogenous L-Lys on the physiochemical and sensory properties of rapid-fermented fish paste using longsnout catfish by-products