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

脂肪替代物在凝胶类调理肉制品中的应用

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

高雪琴,付丽,吴丽,张万刚
Correspondence Author:

Wangang Zhang
Document Code:

kie96ey3n294wq19miebak1swd9px9bk
Volume:

39
Issue:

11
Page Number:

319-326
Translation or Not:

no
Date of Publication:

2018-01-01

Pre One:Effect of nitric oxide and calpastatin on the inhibition of mu-calpain activity, autolysis and proteolysis of myofibrillar proteins

Next One:Contribution of nitric oxide and protein S-nitrosylation to variation in fresh meat quality