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Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University | 論文著者
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HAN Yanqing
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University
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LIU Juan
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University
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FENG Xianchao
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University
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XU Xinglian
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University
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LI Chunbao
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University
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ZHOU Guanghong
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University
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WU Juqing
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University
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ZHU Zhiyuan
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University
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LI Jiping
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University
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ZHANG Nan
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University
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LI Hongmin
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University
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ZHANG Song
Key Laboratory of Meat Processing and Quality Control, MOA College of Food Science and Technology, Nanjing Agricultural University