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刘海燕

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副高级  
Supervisor of Master's Candidates  

Paper Publications

Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging

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Affiliation of Author(s):体育学院、体育工作部

Journal:当代体育科技

First Author:LHY

Volume:(6)

Page Number:4-4

ISSN No.:2095-2813

Translation or Not:no

Date of Publication:2018-01-01

Pre One:A comparative study of S-nitrosylated myofibrillar proteins between red, firm and non-exudative (RFN) and pale, soft and exudative (PSE) pork by iodoTMT-based proteomics assay

Next One:Characterization of a lactic acid bacteria using branched-chain amino acid transaminase and protease from Jinhua Ham and application in myofibrillar protein model