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

梅山猪与三元杂交猪肌内脂肪含量、mu-钙蛋白酶和蛋白降解对嫩度的影响

Release time:2024-01-01Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

王娟,闫祥林,周光宏,徐幸莲,张万刚
Correspondence Author:

Wangang Zhang
Document Code:

e93jnq0lxdmvvgmvwrtoaxa3om13olt4
Volume:

36
Issue:

13
Page Number:

52-56
Translation or Not:

no
Date of Publication:

2015-01-01

Pre One:Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing

Next One:Effects of Different Packaging Systems on Beef Tenderness Through Protein Modifications