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中文
Meat Research
2005
,
Vol. 19
Issue (2)
: 50-51
DOI
: 10.7506/rlyj1001-8123-200502011
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The Bargaining Trade Provision Concerning the Slaughtered Pig Carcass
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200502011
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[1]
LI Wencai, TIAN Hanyou, ZHANG Zhenqi, BAI Jing, ZOU Hao, LIU Fei, WANG Hui, LI Jiapeng, QIAO Xiaoling.
Effect of Variations in Temperature and Humidity in Pre-Chilling Room on the Quality of Pig Carcass
[J]. Meat Research, 2018, 32(7): 49-53.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2005, Vol. 19 Issue (2): 50-51 DOI: 10.7506/rlyj1001-8123-200502011
