中文

李伟

Professor Supervisor of Doctorate Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Double-shoulder-tasked unit:College of Food Science & Technology
Professional Title:Professor
Alma Mater:南京农业大学

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Paper Publications Home >> Scientific Research >> Paper Publications

Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

Release time:2024-01-01Hits:

Impact Factor:

1.154
Affiliation of Author(s):

食品科技学院
Journal:

DAIRY SCIENCE & TECHNOLOGY
Co-author:

Malik,董明盛,muhammad,李伟,陈晓红
Document Code:

jmfzyksmlfhw8q9llkv97vx8bbdoi4fz
Volume:

91
Issue:

4
Page Number:

431-440
Translation or Not:

no
Date of Publication:

2011-01-01

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