Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2004
,
Vol. 18
Issue (4)
: 39-41
DOI
: 10.7506/rlyj1001-8123-200404004
Application Research
Current Issue
|
Archive
|
Adv Search
|
Using TPA Mode to Testing the Structural Traits of the Different Kind of Ham Sausages
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(31 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
:
TS251
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Cite this article:
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200404004
OR
https://www.rlyj.net.cn/EN/Y2004/V18/I4/39
[1]
LUO Qi, CHEN Jun, ZHOU Yu, CUI Cui, XIE Tingting, GU Qianhui, CHEN Conggui.
Texture Stability of Dried Pork Slice with Lysine at Different Air Drying Temperatures
[J]. Meat Research, 2023, 37(5): 24-30.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2004, Vol. 18 Issue (4): 39-41 DOI: 10.7506/rlyj1001-8123-200404004
