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中文
Meat Research
2006
,
Vol. 20
Issue (5)
: 7-10
DOI
: 10.7506/rlyj1001-8123-200605001
Carnivorous Culture
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Acquaint Oneself With National Meat Food Customs,Develop Our Meat Food Culture
Guo Hong-lei;Huang De-zhi;Xu Yuan-li
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Guo Hong-lei
Huang De-zhi
Xu Yuan-li
Cite this article:
Guo Hong-lei,Huang De-zhi,Xu Yuan-li. Acquaint Oneself With National Meat Food Customs,Develop Our Meat Food Culture[J]. Meat Research, 2006, 20(5): 7-10 https://doi.org/10.7506/rlyj1001-8123-200605001
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200605001
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I5/7
[1]
LIU Ruixi, XIONG Suyue, QI Biao, LI Jiapeng, WEI Yixuan, ZHAO Jiansheng, CHEN Xi, WANG Shouwei.
Effect of Lactiplantibacillus plantarum and Fermentation Temperature on the Flavor Formation of Semi-fermented Lamb Jerky
[J]. Meat Research, 2025, 39(7): 1-12.
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2006, Vol. 20 Issue (5): 7-10 DOI: 10.7506/rlyj1001-8123-200605001
