中文

张雅玮

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

MORE

Research Projects Home >> Scientific Research >> Research Projects

咸味特征氨基酸对肌球蛋白理化特性及凝胶特性影响规律研究

Release time:2023-12-18Hits:

Affiliation of Participant(s):

食品科技学院
Leading Scientist:

ZYW
Status:

在研
Classification of Project:

青年基金
Project Number:

Y0201600469
Date of Project Approval:

2017-01-01
Project Approval Number:

KJQN201730
Subsidy Amount(ten thousand yuan):

10.0

Pre One:传统牦牛肉制品绿色制造关键技术应用与示范

Next One:基于蛋白质组学的蛋壳膜源CaSR激活肽对炎性信号通路的调控机制研究