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中文
Meat Research
1997
,
Vol. 11
Issue (4)
: 39-40
DOI
: 10.7506/rlyj1001-8123-199704015
Additive Agent
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Received:
21 December 2017
PACS:
TS202
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199704015
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[1]
XIE Peng, GAO Yue, WU Chenqi, CUI Baowei, WANG Fang, WANG Hui, FAN Na.
Effects of Raw Meat from Different Species on the Physicochemical Quality and Flavor Characteristics of Fermented Sausages
[J]. Meat Research, 2025, 39(3): 29-34.
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1997, Vol. 11 Issue (4): 39-40 DOI: 10.7506/rlyj1001-8123-199704015
