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中文
Meat Research
1998
,
Vol. 12
Issue (3)
: 38-38
DOI
: 10.7506/rlyj1001-8123-199803016
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Received:
20 December 2017
:
TS251.93
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199803016
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https://www.rlyj.net.cn/EN/Y1998/V12/I3/38
[1]
XING Caiyun, SHEN Yue, WEI Zhengpeng, SONG Lianjun, QIAO Mingwu, MA Yan, WANG Jinmei, HUANG Xianqing.
Effect of Addition of Carboxymethyl Cellulose Sodium or Hydroxyethyl Cellulose on the Quality of Frozen Porcine Blood Curd
[J]. Meat Research, 2022, 36(5): 37-41.
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1998, Vol. 12 Issue (3): 38-38 DOI: 10.7506/rlyj1001-8123-199803016
