中文

张万刚

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（Iowa State University of Science and Technology)

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超声波辅助滚揉腌制对鸭腿肉品质的影响研究

Release time:2024-11-05Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品与发酵工业
Co-author:

袁佳艺,蒋飞燕,郝晨铭,张青柱,郑炫凯,张万刚
Correspondence Author:

ZWG
Document Code:

2c9e868c92e7b4930192f509fe3f606e
Translation or Not:

no
Date of Publication:

2024-09-23

Pre One:A Novel Dry-Cured Ham Broth-Derived Peptide JHBp2 Effectively Inhibits Salmonella typhimurium In Vitro: Integrated Metabolomic, Proteomic, and Molecular Simulation Analyses

Next One:Effects of ultrasonic-assisted curing on the eating quality of lamb