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1 . Academic Journal
黄精山楂山药果丹皮的研制 / Preparation of Sweetened Roll of Rhizoma polygonati,Hawthorn and Yam
저자
by
孙军涛
;
郭瑞芳
;
王德国
;
肖付刚
;
赵兰星
, et al.
소스
中国调味品 / China Condiment
. 48(8):155-163
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7 . Academic Journal
卤制工艺对即食腐竹品质影响研究 / Study on Effect of Marinating Process on Quality of Instant Yuba
저자
by
孙军涛
;
张智超
;
顾绒
;
周润浩
;
杨旭
, et al.
소스
中国调味品 / China Condiment
. 48(1):140-144
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7 . Academic Journal
基于线上线下结合任务驱动策略的《工业药剂学》课程思政教学设计与实践 / Exploration and Practice of Ideological and Political Teaching of Industrial Pharmacy Based on"Task-driven"Teaching Mode Combining Online and Offline
저자
by
孙娜
;
舒朋华
;
吕春杰
;
李公春
;
曹玉松
, et al.
소스
海峡药学 / Strait Pharmaceutical Journal
. 35(7):64-67
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7 . Academic Journal
食用菌罐头加工虚拟仿真实验在教学中的应用
저자
by
魏泉增
;
孙军涛
;
张永清
;
郭孝辉
.
소스
中国食品 / China Food
. (22):18-20
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6 . Academic Journal
玉米芯低聚木糖制备方法对比研究 / Comparative Study on Preparation Methods of Xylooligosaccharides from Corncob
저자
by
孙军涛
;
张智超
;
薛文龙
;
周润浩
;
王怡馨
, et al.
소스
中国调味品 / China Condiment
. 47(6):192-195
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7 . Academic Journal
玉米芯水热预处理组分分析研究 / Component analysis of corncob after hydrothermal pretreatment
저자
by
孙军涛
;
张智超
;
詹静
;
兰天璐
;
SUN Juntao
, et al.
소스
中国食品添加剂 / China Food Additives
. 33(11):178-185
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7 . Academic Journal
玉米芯纤维素的制备及酶解糖化研究 / Study on preparation and enzymatic saccharifcation of corncob cellulose
저자
by
孙军涛
;
张智超
;
刘利娟
;
王怡卓
;
杨凌云
, et al.
소스
中国食品添加剂 / China Food Additives
. 33(7):89-96
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7 . Academic Journal
应用型地方高校食品专业本科生创新创业能力培养 / Cultivation of Innovative and Entrepreneurial Ability of Food Majors in Applied Local University
저자
by
肖付刚
;
王德国
;
孙军涛
;
张永清
;
XIAO Fugang
, et al.
소스
农产品加工(下半月) / AEM RODUCTS ROCESSING
. (2):93-100
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7 . Academic Journal
灰培豆腐的研制 / Preparation of Plant Ash Culture Tofu
저자
by
梁旭
;
张琪敏
;
孙军涛
;
LIANG Xu
;
ZHANG Qi-min
, et al.
소스
粮油食品科技 / Science and Technology of Cereals, Oils and Foods
. 30(2):101-105
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7 . Academic Journal
基于t-SVD的结构保持多视图子空间聚类 / Structure Preserved Multi-view Subspace Clustering Based on t-SVD
저자
by
张华伟
;
陆新东
;
朱小明
;
孙军涛
;
ZHANG Hua-wei
, et al.
소스
计算机科学 / Computer Science
. 49(z2):513-518
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