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中文
Meat Research
2007
,
Vol. 21
Issue (10)
: 47-48
DOI
: 10.7506/rlyj1001-8123-200710015
Quality and Safety
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Prevention and Distinguishing the Features of PSE Meat
QIU Zhu-xing
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TS251.7
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QIU Zhu-xing
Cite this article:
QIU Zhu-xing. Prevention and Distinguishing the Features of PSE Meat[J]. Meat Research, 2007, 21(10): 47-48 https://doi.org/10.7506/rlyj1001-8123-200710015
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200710015
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I10/47
[1]
ZHANG Haoqi, CUI Zhonglei, MAO Yanwei, DONG Pengcheng, ZHOU Guanghui, HAN Guangxing, XIAO Yang, ZHANG Yimin.
Prevalence, Distribution and Diversity of Salmonella in Raw Beef Production
[J]. Meat Research, 2026, 40(1): 58-66.
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2007, Vol. 21 
