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

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宰后肌肉嫩度检测技术研究进展

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

肉类研究
Co-author:

狄雨晗,廖博群,李加慧,张雅玮
Correspondence Author:

ZYW
Document Code:

2c9e868c8beb2228018beb3026860003
Volume:

37
Issue:

2023年07期
Page Number:

52-59
Translation or Not:

no
Date of Publication:

2023-07-31

Pre One:Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level

Next One:基于宰后蛋白质磷酸化研究L-组氨酸和L-赖氨酸对鸡胸肉加工特性的影响