文档介绍：
高昕（教授） 简历 - 名人简历
高昕〔教授〕
高昕 水产学博士，中国海洋大学副教授。同名者青岛艺术学校英语老师 陕西新世纪场馆工程有限公司董事长
副教授
姓名：ies and structural changes in raw and cooked abalone meat, Fisheries Science,67(2): 314-320 (2001).
2、Xin Gao, Yuri Tashiro and Hiroo Ogawa . The relationships between structural factors and rheological properties of abalone meat. Proceeding of the international commemorative Symposium: 70th Anniversary of the Japanese Society of Fisheries Science. Fisheries Science, 68(II): 1663-1665 (2002).
3. Xin Gao, Yuri Tashiro and Hiroo Ogawa. The correlation between rheological properties and characteristic values of structure for steamed abalone meat. Food Science and Technology Recearch, 8(4), 304-310 (2002).
4. Xin Gao, Yuri Tashiro and Hiroo Ogawa .Rheological properties and structural changes in steamed and boiled abalone meat. Fisheries Science, 68(3): 4101-508 (2002).
5. Gao xin, Tang Zhixu, Zhang zhaohui and Ogawa hiroo Rheological properties and structural changes in different sections of boiled abalone meat. Journal of Ocean university of Qindao (English Edition), 2(1): 44-48 (2003).
6. Gao xin, Tang Zhixu, Zhang zhaohui and Ogawa relationships between rheological properties and structural changes of chilled abalone meat. Journal of Ocean university of Qindao (English Edition), 2(2):171-176 (2003).
7. Gao xin, Tang Zhixu, and Liu Lijun. Rheological properties in different sections of chilled abalone meat. Collection of Extent Abstracts 2004 CIGR International Conference. 1(2): 16-17(2004).
8. GAO Xin, XUE Dongmei, ZHANG Zhaohui, XU Jiachao, XUE Changhu. Rheological and Structural Properties of Sea Cucumber Stichopus japonicus During Heat Treatment. Journal of Ocean university of China (English Edition). 4(3): 24