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

Expression of Pork Plectin during Postmortem Aging

Release time:2024-01-01Hits:

Impact Factor:

4.29
Affiliation of Author(s):

食品科技学院
Journal:

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Co-author:

田筱娜,王莹莹,范晓全,史颖悟,张万刚,侯芹,刘瑞,周光宏
Correspondence Author:

Wangang Zhang
Document Code:

c6icay0h4kh8bofjyrvrrt6fnves27w4
Volume:

67
Issue:

42
Page Number:

11718-11727
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:Effects of ultrasound-assisted frying on the physiochemical properties and microstructure of fried meatballs

Next One:Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles