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中文
Meat Research
2006
,
Vol. 20
Issue (3)
: 1-3
DOI
: 10.7506/rlyj1001-8123-200603001
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New Detecting Technology in Meat Product
Zhang Xiao-yu
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Zhang Xiao-yu
Cite this article:
Zhang Xiao-yu. New Detecting Technology in Meat Product[J]. Meat Research, 2006, 20(3): 1-3.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200603001
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I3/1
[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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2006, Vol. 20 Issue (3): 1-3 DOI: 10.7506/rlyj1001-8123-200603001
