中文

王玮

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:中国农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Effect of Cooking Methods on Amphenicols and Metabolites Residues in Livestock and Poultry Meat Spiked Tissues

Release time:2024-01-02Hits:

Impact Factor:

5.5
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

Wu Manli,Cheng Xin,Wu Xinyi,Qian Hang,Wang Wei
Correspondence Author:

WW
Document Code:

2c9e868c85393ec201853c6be30242bf
Volume:

11
Issue:

21
Translation or Not:

no
Date of Publication:

2022-11-01

Pre One:检测实验室参加畜禽产品中兽药残留能力验证质量控制探索

Next One:Determination of Carrageenan in Livestock and Poultry Meat by Ultrahigh-Performance Liquid Chromatography-Tandem Mass Spectrometry