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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

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Method for improving tenderness of raw meat and meat product by mechanical vibration

Release time:2024-01-09Hits:

Disigner of the Invention:

彭英博,张雅玮,杨璐,王超,彭增起
Type of Patent:

Patent
Authorization number:

US11464235B2
Authorization Date:

2022-10-11

Pre One:METHOD FOR PROCESSING FORMALDEHYDE-FREE AND pah4-FREE QUICK-FROZEN BARBECUE FLAVORED PREPARED MEAT PRODUCT

Next One:一种无甲醛无pah4的速冻烧烤味调理肉制品的加工方法