Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2007
,
Vol. 21
Issue (11)
: 1-2
DOI
: 10.7506/rlyj1001-8123-200711001
Reviews
Current Issue
|
Archive
|
Adv Search
|
Understanding the Processing of Jinhua Ham as an Important Microbiological Progress
HAN Sheng-hua
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(147 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
:
TS201.3
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
HAN Sheng-hua
Cite this article:
HAN Sheng-hua. Understanding the Processing of Jinhua Ham as an Important Microbiological Progress[J]. Meat Research, 2007, 21(11): 1-2.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200711001
OR
https://www.rlyj.net.cn/EN/Y2007/V21/I11/1
[1]
ZUO Yao, ZHU Lianxu, LU Hongzhao, REN Hongqiang, WANG Ling, WANG Shanshan, WU Guofei, ZHANG Tao.
Changes in Microbial Composition and Diversity during the Production of Zhenba Bacon
[J]. Meat Research, 2023, 37(5): 1-10.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2007, Vol. 21 Issue (11): 1-2 DOI: 10.7506/rlyj1001-8123-200711001
