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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Paper Publications Home >> Scientific Research >> Paper Publications

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

Release time:2024-01-02Hits:

Impact Factor:

4.4
Affiliation of Author(s):

食品科技学院
Journal:

POULTRY SCIENCE
Co-author:

Zhang Y. W.,Li J. H.,Teng S.,Peng Z. Q.,Jamali M. A.
Document Code:

2c9e868c8beb2228018befcb9b984233
Volume:

102
Issue:

9
Translation or Not:

no
Date of Publication:

2023-09-01

Pre One:Effects of basic amino acids on heterocyclic amines and quality characteristics of fried beef patties at low NaCl level.

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