- [1] 崔竹山,关于韩国语初级学习者的辅音发言教育方案.《东方学术论坛》,2009,
- [2] 张慢,陈梦飞,方帆,付存存,邢苏徽,千春录,金昌海,刘俊.Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat.INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,2022,29
- [3] 张慢,邢苏徽,付存存,方帆,刘俊,阚娟,金昌海,千春录.Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris.FOODS,2022,11(23)
- [4] 张慢,付存存,陈梦飞.The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat.FOODS,2023,12(18)
- [5] 张慢,阚娟,千春录,刘俊,金昌海.课程思政在《食品安全监督管理》课程中的探索与应用.科教导刊（电子版）,2022,15161-162.
- [6] 张慢,邢苏徽,千春录,刘俊,阚娟,金昌海.7种食用菌的营养成分及抗氧化性分析.食品科技,2022,47120-126.
- [7] 张慢,邢苏徽,付存存,方帆,刘俊,阚娟,千春录.Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris.FOODS,2022,11(23)
- [8] 张慢,陈梦飞,方帆,付存存,邢苏徽,千春录,金昌海,刘俊.Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat.INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,2022,29
- [9] 张慢,陈梦飞,邢苏徽.Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot.FLAVOUR AND FRAGRANCE JOURNAL,2021,36(6)637-651.
- [10] 张慢,陈梦飞,邢苏徽.Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot.FLAVOUR AND FRAGRANCE JOURNAL,2021,36(6)637-651.
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崔竹山
个人信息
- 中级
- 教师拼音名称：CZS
- 出生日期：1980-04-13
- 入职时间：2007-08-01
- 所在单位：档案馆(校史馆)
- 学历：硕士研究生毕业
- 性别：男
- 学位：硕士
- 职称：中级
- 在职信息：在岗
- 毕业院校：延边大学
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地址：中国·江苏·扬州市大学南路88号 电话(TEL):86-0514-87991201
