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中文
Meat Research
2006
,
Vol. 20
Issue (4)
: 19-20
DOI
: 10.7506/rlyj1001-8123-200604004
Practical Technology
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200604004
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I4/19
[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 (4): 19-20 DOI: 10.7506/rlyj1001-8123-200604004
