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中文
Meat Research
2005
,
Vol. 19
Issue (7)
: 30-31
DOI
: 10.7506/rlyj1001-8123-200507004
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Nutrition Analysis of Sinkiang Duoliang Mutton
Li Shugang;Xu Zongyun;Hou Xujie;Sun Hongzhuan;Ma Ling;Liu Lilin;Yang Zhong
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Articles by authors
Li Shugang
Xu Zongyun
Hou Xujie
Sun Hongzhuan
Ma Ling
Liu Lilin
Yang Zhong
Cite this article:
Li Shugang,Xu Zongyun,Hou Xujie, et al. Nutrition Analysis of Sinkiang Duoliang Mutton[J]. Meat Research, 2005, 19(7): 30-31.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200507004
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I7/30
[1]
LIU Hui, XING Jiahao, FAN Min, WANG Mengsong, PAN Lin, WEI Chaokun.
Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base
[J]. Meat Research, 2023, 37(5): 57-65.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2005, Vol. 19 Issue (7): 30-31 DOI: 10.7506/rlyj1001-8123-200507004
