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

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传统工艺和新工艺金华火腿中抗氧化肽的比较

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

南京农业大学学报
Co-author:

郑锦晓,胡亚亚,邢路娟,周光宏,张万刚
Correspondence Author:

Wangang Zhang
Document Code:

cg159ly1xyhqn8ev217uatmaz6r6ybzx
Volume:

39
Issue:

2
Page Number:

312-317
Translation or Not:

no
Date of Publication:

2016-01-01

Pre One:高氧气调包装对宰后猪肉蛋白质氧化、钙蛋白酶活性及蛋白质降解的影响

Next One:Effects of regenerated cellulose emulsion on the quality of emulsified sausage