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Conference report-Professor Zhu Qiujin-Glycerin-mediated proteome analysis of low-sodium cured meat and the formation mechanism of eating quality

 Last Update: 2021-11-11
 Source: Internet
 Author: User

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Professor Zhu Qiujin

Associate Dean, School of Brewing and Food Engineering, Guizhou University

In 1991, he graduated from Guizhou Agricultural College with a major in animal product processing and storage; in 1999, he obtained a master's degree in agricultural product processing and storage engineering from Southwest Agricultural University; in 2007, he received a doctorate degree in food nutrition and safety from Jiangnan University

Title

Glycerin-mediated proteomic analysis of low-sodium cured meat and the formation mechanism of its eating quality

Summary

Marinating is an important processing link of fermented meat products.

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