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

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

Release time:2024-01-02Hits:

Impact Factor:

16.6
Affiliation of Author(s):

食品科技学院
Journal:

TRENDS IN FOOD SCIENCE & TECHNOLOGY
Co-author:

Zhang Yawei,Guo Xiuyun,Peng Zengqi,Jamali Muneer Ahmed
Document Code:

2c9e868c833f39f10183440714822aed
Volume:

119
Page Number:

215-226
Translation or Not:

no
Date of Publication:

2022-01-01

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