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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包装方式对牛肉贮藏过程中蛋白质氧化及降解的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

农业工程学报
Co-author:

扶庆权,张万刚,宋尚新,王海鸥,陈守江
Document Code:

fb94rx1xh3i32snw333knp8c4ldl68zb
Volume:

34
Issue:

18
Page Number:

308-314
Translation or Not:

no
Date of Publication:

2018-01-01

Pre One:再生纤维素凝胶对乳清分离蛋白预乳化液稳定性的影响

Next One:Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef