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中文
Meat Research
2005
,
Vol. 19
Issue (11)
: 45-47
DOI
: 10.7506/rlyj1001-8123-200511012
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200511012
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I11/45
[1]
ZHANG Wenhao, LENG Wei, ZHANG Longteng, HE Yanfu, LI Chuan, LI Qian.
Research Progress on the Formation Mechanism of the Characteristic Taste of Fermented Aquatic Products
[J]. Meat Research, 2026, 40(6): 68-79.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2005, Vol. 19 Issue (11): 45-47 DOI: 10.7506/rlyj1001-8123-200511012
