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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Protein degradation, color and textural properties of low sodium dry cured beef

Release time:2024-01-02Hits:

Impact Factor:

1.774
Affiliation of Author(s):

食品科技学院
Journal:

INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Co-author:

刘世欣,张雅玮,周光宏,鲍英杰,任晓镤,朱玉霞,彭增起
Correspondence Author:

ZYW
Document Code:

ezavdmfsamtowijwoec81culsstac68d
Volume:

22
Issue:

1
Page Number:

487-498
Translation or Not:

no
Date of Publication:

2019-01-01

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