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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气相色谱-质谱法测定酱猪蹄和酱猪肘中5种胆固醇氧化物

Release time:2024-01-02Hits:

Affiliation of Author(s):

食品科技学院
Journal:

色谱
Co-author:

钱烨,张雅玮,王震,尹敬,彭增起,周光宏
Document Code:

1ga90nnqoskii5duezuo3h2hxwa6fgd0
Volume:

37
Issue:

5
Page Number:

539-546
Translation or Not:

no
Date of Publication:

2019-01-01

Pre One:Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock

Next One:Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids