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中文
Meat Research
1995
,
Vol. 9
Issue (4)
: 36-36
DOI
: 10.7506/rlyj1001-8123-199504014
Quality inspection
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Received:
13 February 2018
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199504014
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https://www.rlyj.net.cn/EN/Y1995/V9/I4/36
[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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1995, Vol. 9 Issue (4): 36-36 DOI: 10.7506/rlyj1001-8123-199504014
