Jing Wang

发表

Investigation of the physicochemical, bacteriological, and sensory quality of beef steaks held under modified atmosphere packaging and representative of different ultimate pH values.

D. Hopkins, B. Holman, Yimin Zhang, 2020, Meat science.

Study on Radioactive Wastewater Treatment by Precipitation and Membrane Separation

Xin Luo, Jing Wang, 2014 .

Exploring How Blockchain Impacts Loyalty Program Participation Behaviors: An Exploratory Case Study

Ying Hua, Lu Wang, Jing Wang, 2019, HICSS.

Effects of high-temperature pressure cooking on cold-grind and blanched soymilk: Physico-chemical properties, in vitro digestibility and sensory quality.

Shuntang Guo, Jiayu Zhang, Mengdi Li, 2021, Food research international.