中文

Wangang Zhang

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 Philosophy
Professional Title:Professor
Alma Mater:爱荷华州立理工大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

Effects of Different Moisture-Permeable Packaging on the Quality of Aging Beef Compared with Wet Aging and Dry Aging

Release time:2024-01-01Hits:

Impact Factor:

4.957
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

史颖悟,张万刚,周光宏
Correspondence Author:

Wangang Zhang
Document Code:

zxgahijixw6s27js4lk6ekbh8qpwq9rb
Volume:

9
Issue:

5
Page Number:

-
Translation or Not:

no
Date of Publication:

2020-01-01

Pre One:Role of protein S-nitrosylation in regulating beef tenderness

Next One:Electrochemical sensor using gold nanoparticles and plasma pretreated graphene based on the complexes of calcium and Troponin C to detect Ca2+ in meat