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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Paper Publications Home >> Scientific Research >> Paper Publications

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

Release time:2024-01-02Hits:

Impact Factor:

1.668
Affiliation of Author(s):

食品科技学院
Journal:

CYTA-JOURNAL OF FOOD
Co-author:

张雅玮,郭秀云,刘彤彤,彭增起
Document Code:

78o9dcdelhsd4g50tz0sp5q019ymni8q
Volume:

16
Issue:

1
Page Number:

877-883
Translation or Not:

no
Date of Publication:

2018-01-01

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