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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Paper Publications Home >> Scientific Research >> Paper Publications

Effect of protein structure on water and fat distribution during meat gelling

Release time:2024-01-01Hits:

Impact Factor:

4.498
Affiliation of Author(s):

食品科技学院
Journal:

FOOD CHEMISTRY
Co-author:

杨慧娟,张万刚,李腾,郑海波,Khan, Muhammad Ammar,徐幸莲,孙京新,周光宏
Document Code:

fss72vayhtt19gmzu0hjr7aui6lpzc62
Volume:

204
Page Number:

239-245
Translation or Not:

no
Date of Publication:

2016-01-01

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