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

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

Release time:2024-01-01Hits:

Impact Factor:

3.919
Affiliation of Author(s):

食品科技学院
Journal:

MEAT SCIENCE
Co-author:

刘瑞,Warner Robyn Dorothy,周光宏,张万刚
Correspondence Author:

Wangang Zhang
Document Code:

ofklpnnfhsk90tokbywhlyio2qs4c2k1
Volume:

144
Page Number:

135-148
Translation or Not:

no
Date of Publication:

2018-01-01

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