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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低钠盐对猪肉盐溶蛋白凝胶特性的影响

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品工业科技
Co-author:

张雅玮,郭秀云,尹敬,彭增起
First Author:

ZYW
Document Code:

ra4w7syl66b4vdaa211emqzvsl14lfqr
Volume:

38
Issue:

19
Page Number:

6-10+20
Translation or Not:

no
Date of Publication:

2017-01-01

Pre One:Effects of substitution of NaCl with KCl, L-histidine, and L-lysine on instrumental quality attributes of cured and cooked pork loin

Next One:Incorporation of pig back fat in restructured dry cured ham to facilitate the release of unsaturated fatty acids and generation of volatile compounds