江苏大学主页平台管理系统 Ronghai He--Home-- Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure

Ronghai He

Professor
Supervisor of Doctorate Candidates
Supervisor of Master's Candidates

Academic Titles:食品物理加工研究院常务副院长
Gender:Male
Alma Mater:江苏大学
Education Level:With Certificate of Graduation for Doctorate Study
Degree:doctor
Status:Employed
School/Department:食品与生物工程学院
Date of Employment:2006-06-01
Administrative Position:教授
Discipline:Grain, Oil and Plant Protein Engineering
Processing and Storage of Agricultural Products
Food Science
E-Mail:heronghai@163.com

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Application of simultaneous ultrasonic curing on pork (Longissimus dorsi): Mass transport of NaCl, physical characteristics, and microstructure

Hits: Praise

Affiliation of Author(s):食品物理加工研究院

ISSN No.:13504177

Translation or Not:no

Pre One:Functional, conformational, topographical, and antioxidative properties of convectively- and freeze-dried sunflower protein and hydrolysate: a comparative investigation

Next One:Insights into Ultrasonication Treatment on the Characteristics of Cereal Proteins: Functionality, Conformational and Physicochemical Characteristics

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