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Henry WANG
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中级
Main positions:
烹饪与营养系副主任
Other Post:
中式烹饪教学团队主任
Research Projects
植物蛋白-多酚共结晶调控低脂乳化牛肉蛋白凝胶特性的分子机制(24KJB550013),江苏省教育厅,
儿茶素缓释微胶囊的制备及其对宫保鸡丁预制菜的品质控制研究(PRKX2022Z15),其他省部级研究课题,王恒鹏,
关键加工工艺对烤鸭风味形成规律的影响及机制(CC24ZD01),其他省部级研究课题,
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