中文

张雅玮

Associate Professor Supervisor of Master's Candidates

School/Department: College of Food Science & Technology
Education Level:With Certificate of Graduation for Doctorate Study
Degree:Doctoral Degree in Engineering
Professional Title:Associate Professor
Alma Mater:南京农业大学

MORE

Paper Publications Home >> Scientific Research >> Paper Publications

NaCl处理对牛肉宰后72h内肌内胶原蛋白特性及相关内源酶活性的影响

Release time:2024-12-26Hits:

Affiliation of Author(s):

食品科技学院
Journal:

食品科学
Co-author:

廖博群,贺军宝,王希睿,陈芳,张雅玮
Correspondence Author:

ZYW
Document Code:

2c9e868c93f15c31019401942cc3156a
Issue:

2024年13期
Page Number:

67-74
Translation or Not:

no
Date of Publication:

2024-07-15

Next One:Microstructural evolution and mechanics behavior of postmortem meat subjected to resonance