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中文
Meat Research
2007
,
Vol. 21
Issue (3)
: 3-6
DOI
: 10.7506/rlyj1001-8123-200703002
China Meat Research Centre Forum
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Conditions of "Quality-assured Meat" and Relevant Works
LiKunling;WangChuanxue;LiShaohang;LiuShujian
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LiKunling
WangChuanxue
LiShaohang
LiuShujian
Cite this article:
LiKunling,WangChuanxue,LiShaohang, et al. Conditions of "Quality-assured Meat" and Relevant Works[J]. Meat Research, 2007, 21(3): 3-6 https://doi.org/10.7506/rlyj1001-8123-200703002
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200703002
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I3/3
[1]
LI Xiangyuan, FEI Zhiguo, YANG Shuo, WANG Yu, ZHANG Lin, WU Jiaqiang, DING Zhiyong, YU Jiang, REN Sufang, MAO Yanwei.
Effect of Vacuum Skin Packaging and High-Oxygen Modified Atmosphere Packaging on the Quality and Microbial Properties of Chilled Pork during Storage
[J]. Meat Research, 2024, 38(3): 56-63.
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2007, Vol. 21 Issue (3): 3-6 DOI: 10.7506/rlyj1001-8123-200703002
