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Meat Research
2007
,
Vol. 21
Issue (1)
: 38-39
DOI
: 10.7506/rlyj1001-8123-200701013
Application Research
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Synthetical Application of Extraction and Fermentation of Bone and Maillard Reaction
AiShuhong
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AiShuhong
Cite this article:
AiShuhong. Synthetical Application of Extraction and Fermentation of Bone and Maillard Reaction[J]. Meat Research, 2007, 21(1): 38-39.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200701013
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I1/38
[1]
LIU Hui, XING Jiahao, FAN Min, WANG Mengsong, PAN Lin, WEI Chaokun.
Optimized Preparation and Flavor Analysis of Mutton-like Flavoring Base
[J]. Meat Research, 2023, 37(5): 57-65.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2007, Vol. 21 Issue (1): 38-39 DOI: 10.7506/rlyj1001-8123-200701013
