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张慢
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副高级
Supervisor of Master's Candidates
Paper Publications
Zhang Man,付存存,陈梦飞,金昌海.The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat.FOODS,2023,12(18)
Zhang Man,陈梦飞,方帆,付存存,邢苏徽,千春录,金昌海,刘俊.Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat.INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,2022,29
Zhang Man,邢苏徽,付存存,方帆,刘俊,阚娟,金昌海,千春录.Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris.FOODS,2022,11(23)
Zhang Man,付存存,陈梦飞.The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat.FOODS,2023,12(18)
Zhang Man,阚娟,千春录,刘俊,金昌海.课程思政在《食品安全监督管理》课程中的探索与应用.科教导刊（电子版）,2022,15161-162.
Zhang Man,邢苏徽,千春录,刘俊,阚娟,金昌海.7种食用菌的营养成分及抗氧化性分析.食品科技,2022,47120-126.
Zhang Man,邢苏徽,付存存,方帆,刘俊,阚娟,千春录.Effects of Drying Methods on Taste Components and Flavor Characterization of Cordyceps militaris.FOODS,2022,11(23)
Zhang Man,陈梦飞,方帆,付存存,邢苏徽,千春录,金昌海,刘俊.Effect of sous vide cooking treatment on the quality, structural properties and flavor profile of duck meat.INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE,2022,29
Zhang Man,陈梦飞,邢苏徽.Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot.FLAVOUR AND FRAGRANCE JOURNAL,2021,36(6)637-651.
Zhang Man,陈梦飞,邢苏徽.Characterization of the key odorants of crucian carp soup and flavour improvement by modulated temperature mode in electrical stewpot.FLAVOUR AND FRAGRANCE JOURNAL,2021,36(6)637-651.
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