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中文
Meat Research
2005
,
Vol. 19
Issue (8)
: 37-39
DOI
: 10.7506/rlyj1001-8123-200508009
Application Research
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Received:
20 October 2017
PACS:
TS251
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200508009
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I8/37
[1]
LEI Chaojie, WANG Jing, YI Changsong, CHENG Tiantian, CHEN Yuanmeng, YANG Zhi, YANG Huijuan.
Research Progress on Quality Improvement of Minced Meat Products Based on Protein-Water Interactions
[J]. Meat Research, 2026, 40(3): 76-81.
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2005, Vol. 19 Issue (8): 37-39 DOI: 10.7506/rlyj1001-8123-200508009
