超高压处理对牛肉肌内胶原蛋白特性及其肉品质影响研究
Release time:2024-08-19
Hits:
- Affiliation of Participant(s):
- 重庆工商大学
- Leading Scientist:
- CHJ
- Supported by:
- 重庆市教育委员会
- Classification of Project:
- 自然科学类
- Nature of Project:
- 纵
- Supported by:
- 市教委自然科学项目
- Project level:
- 4.市教委级
- Project Participants:
- ZWB,王强,ZJF,ZGZ,Tang Chunhong
- Project Number:
- I5NC44B96ZD7QRBDMU5Y72LO7BZRYGHR
- Date of Project Completion:
- 2012-12-31
- Date of Project Initiation:
- 2011-01-01
- Subsidy Amount(ten thousand yuan):
- 20000.0
- Pre One:[A类预研]-肌肉肌原纤维蛋白氧化及凝胶特性研究
- Next One:姜黄素调控肉蛋白氧化稳定性和凝胶特性机理研究