中文

张雅玮

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 Engineering
Professional Title:Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

蛋白质磷酸化对宰后肉品质影响研究进展

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

王文琪,张雅玮,李加慧,彭增起
Correspondence Author:

ZYW
Document Code:

2c9e868c85393ec201853cb5fba64619
Translation or Not:

no
Date of Publication:

2022-04-26

Pre One:A review of recent progress in reducing NaCl content in meat and fish products using basic amino acids

Next One:Effect of L-histidine and L-lysine on the properties of oil-in-water emulsions stabilized by porcine myofibrillar proteins at low/high ionic strength