Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2006
,
Vol. 20
Issue (9)
: 22-24
DOI
: 10.7506/rlyj1001-8123-200609008
Practical Technology
Current Issue
|
Archive
|
Adv Search
|
Abstract
Figure/Table
References
Related Citation (4)
Download:
PDF
(336 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
:
TS264.3
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Cite this article:
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200609008
OR
https://www.rlyj.net.cn/EN/Y2006/V20/I9/22
[1]
WU Dong-mei;SONG Ru.
Effect of Non-enzymatic Thermal Reaction on the Antibacterial Activity and Flavor Characteristic of Half-fin Anchovy Antibacterial Peptides
[J]. Meat Research, 2011, 25(2): 1-4.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2006, Vol. 20 Issue (9): 22-24 DOI: 10.7506/rlyj1001-8123-200609008
