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中文
Meat Research
2007
,
Vol. 21
Issue (5)
: 24-26
DOI
: 10.7506/rlyj1001-8123-200705007
Practical Technology
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Research on Technices and Ingredients of Fried Chicken
Duan Maohua;Zhu Qiujin
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Articles by authors
Duan Maohua
Zhu Qiujin
Cite this article:
Duan Maohua,Zhu Qiujin. Research on Technices and Ingredients of Fried Chicken[J]. Meat Research, 2007, 21(5): 24-26.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200705007
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I5/24
[1]
LI Xinyue, CAO Juanquan, XU Jing, TU Kang, WU Jie.
Effects of Ultrasonic-Assisted Curing on Eating Quality and Gel Properties of Minced Pork
[J]. Meat Research, 2022, 36(8): 21-28.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2007, Vol. 21 Issue (5): 24-26 DOI: 10.7506/rlyj1001-8123-200705007
