| 姓 名 | 李春保 | 性 别 | 男 | 出生年月 | 1978-01 |
|---|---|---|---|---|---|
| 所在院校 | 南京农业大学 | 所在院系 | 食品科技学院 | ||
| 职称 | 教授 | 招生专业 | 食品科学 | ||
| 研究领域 | 牛肉分级和肉品品质分析 |
| 联系方式 | 电 话 | 邮 编 | 0 | |
|---|---|---|---|---|
| 地 址 |
| 个人简介 |
| 李春保：籍贯安徽无为县，1978年出生。2000年毕业于安徽科技学院动物科学系，获学士学位，2003年和2006年在南京农业大学食品科技学院获硕士和博士学位。主要从事牛肉分级和肉品品质分析。2001年以来，在国内外学术会议和期刊上发表学术论文十多篇，其中SCI收录5篇。 李春保：籍贯安徽无为县，1978年出生。2000年毕业于安徽科技学院动物科学系，获学士学位，2003年和2006年在南京农业大学食品科技学院获硕士和博士学位。主要从事牛肉分级和肉品品质分析。2001年以来，在国内外学术会议和期刊上发表学术论文十多篇，其中SCI收录5篇。 |
| 著作及论文 |
| 主要论文： C.B. Li, G. H. Zhou*, et al. Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls. International Journal of Food Science and Technology (SCI IF2005, 0.719), 2006,accepted. C. B. Li, G. H. Zhou*, et al. Effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Asian Australasian Journal of Animal Science (SCI IF2005, 0.854), 2006.in press. C. B. Li, G. H. Zhou*, et al. 2006. Comparisons of meat quality characteristics and intramuscular connective tissue between beef longissimus and semitendinosus muscles. Journal of Muscle Foods (SCI IF2005, 0.348), in press. C.B. Li, Y.J. Chen, X.L. Xu, M. Huang, T.J. Hu and G.H. Zhou*. Effects of low voltage electrical stimulation and pre-rigor rapid chilling on meat quality characteristics of Chinese Yellow bulls. Meat Science (SCI IF2005, 1.766), 2006, 72(1): 9-17 C.B. Li, G.H. Zhou*, X.L. Xu, M. Huang and M.Y. Li. The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with age, Meat Science (SCI IF2005, 1.766), 2005, 69(1): 101-106 C.B. Li, XL Xu, et al. Relationships between carcass ossification maturity and dentition-based maturity for Chinese yellow steers. Proceedings of 49th International Congress of Meat Science & Technology, Brazil, 2003 主要论文： C.B. Li, G. H. Zhou*, et al. Changes of meat quality characteristics and intramuscular connective tissue of beef semitendinosus muscle during postmortem aging for Chinese Yellow bulls. International Journal of Food Science and Technology (SCI IF2005, 0.719), 2006,accepted. C. B. Li, G. H. Zhou*, et al. Effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Asian Australasian Journal of Animal Science (SCI IF2005, 0.854), 2006.in press. C. B. Li, G. H. Zhou*, et al. 2006. Comparisons of meat quality characteristics and intramuscular connective tissue between beef longissimus and semitendinosus muscles. Journal of Muscle Foods (SCI IF2005, 0.348), in press. C.B. Li, Y.J. Chen, X.L. Xu, M. Huang, T.J. Hu and G.H. Zhou*. Effects of low voltage electrical stimulation and pre-rigor rapid chilling on meat quality characteristics of Chinese Yellow bulls. Meat Science (SCI IF2005, 1.766), 2006, 72(1): 9-17 C.B. Li, G.H. Zhou*, X.L. Xu, M. Huang and M.Y. Li. The mineral composition and microscopic changes in thoracic buttons of Chinese Yellow steer with age, Meat Science (SCI IF2005, 1.766), 2005, 69(1): 101-106 C.B. Li, XL Xu, et al. Relationships between carcass ossification maturity and dentition-based maturity for Chinese yellow steers. Proceedings of 49th International Congress of Meat Science & Technology, Brazil, 2003 |