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

Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-lysine and L-histidine

Release time:2024-01-02Hits:

Impact Factor:

3.455
Affiliation of Author(s):

食品科技学院
Journal:

LWT-FOOD SCIENCE AND TECHNOLOGY
Co-author:

张雅玮,吴俊俊,Jamali Muneer Ahmed,郭秀云,彭增起
First Author:

ZYW
Document Code:

tbi72dzvj0pw1boo86d0riinbouqsc22
Volume:

85
Page Number:

16-21
Translation or Not:

no
Date of Publication:

2017-01-01

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