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 regenerated cellulose emulsion on the quality of emulsified sausage

Release time:2024-01-01Hits:

Impact Factor:

2.929
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

胡红燕,Semedo Pereira Jailson Aldacides,邢路娟,胡亚亚,乔彩利,周光宏,张万刚
Correspondence Author:

Wangang Zhang
Document Code:

ppxjhf1ft0qfactn5bysi86ptpcis4g7
Volume:

70
Page Number:

315-321
Translation or Not:

no
Date of Publication:

2016-01-01

Pre One:传统工艺和新工艺金华火腿中抗氧化肽的比较

Next One:Effects of regenerated cellulose on oil-in-water emulsions stabilized by sodium caseinate