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Wangang Zhang

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 Philosophy
Professional Title:Professor
Alma Mater:爱荷华州立理工大学

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Paper Publications Home >> Scientific Research >> Paper Publications: 冯宪超,陈琳,张万刚,徐幸莲,周光宏.Effects of Inhibitors on the Synergistic Interaction between Calpain and Caspase-3 during Post-mortem Aging of Chicken Meat,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2012,60(34):8465-8472(Participating authors)

王佳媚,靳国锋,张万刚,D U Ahn,章建浩.Effect of curing salt content on lipid oxidation and volatile flavour compounds of dry-cured turkey ham,LWT-FOOD SCIENCE AND TECHNOLOGY,2012,48(1):102-106(Participating authors)

周光宏,张万刚,徐幸莲.China's meat industry revolution: Challenges and opportunities for the future,MEAT SCIENCE,2012,92(3):188-196(Participating authors)

章建浩,靳国锋,王佳媚,张万刚.Effect of intensifying high-temperature ripening on lipolysis and lipid oxidation of Jinhua ham,LWT-FOOD SCIENCE AND TECHNOLOGY,2011,44(2):473-479(Participating authors)

章建浩,甄宗圆,张万刚,曾弢,周光宏.Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham,JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE,2009,89(5):834-842(Participating authors)

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