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中文
Meat Research
2007
,
Vol. 21
Issue (5)
: 47-49
DOI
: 10.7506/rlyj1001-8123-200705014
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Study on the Sensory Analysis Model of Spiced Beef
Zhu Meng;He Jie;Liu Huan;Ma Changwei
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Articles by authors
Zhu Meng
He Jie
Liu Huan
Ma Changwei
Cite this article:
Zhu Meng,He Jie,Liu Huan, et al. Study on the Sensory Analysis Model of Spiced Beef[J]. Meat Research, 2007, 21(5): 47-49 https://doi.org/10.7506/rlyj1001-8123-200705014
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200705014
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I5/47
[1]
ZHANG Yifei, YUE Ling, YANG Xujin, WANG Hairong, GAO Aiwu.
Proteomic Analysis of Mitochondrial Oxidative Stress in Sheep Muscle Fibers Mediated by Feeding Methods
[J]. Meat Research, 2026, 40(7): 1-9.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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2007, Vol. 21 
