江苏大学主页平台管理系统李欢欢--中文主页-- Prediction of thermal processing effects on gel strength and water holding capacity in pork batter gels: An integrated approach using Raman spectroscopy and chemometric techniques

个人信息

李欢欢

学位：博士
性别：女
学历：博士研究生毕业
在职信息：在本单位任职
所在单位：食品与生物工程学院

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Prediction of thermal processing effects on gel strength and water holding capacity in pork batter gels: An integrated approach using Raman spectroscopy and chemometric techniques

发布时间：2025-10-20 点击次数：

所属单位：食品与生物工程学院
论文名称：Prediction of thermal processing effects on gel strength and water holding capacity in pork batter gels: An integrated approach using Raman spectroscopy and chemometric techniques
ISSN号：0956-7135
是否译文：否

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