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中文
Meat Research
1990
,
Vol. 4
Issue (4)
: 28-30
DOI
: 10.7506/rlyj1001-8123-199004009
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Received:
30 January 2018
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199004009
OR
https://www.rlyj.net.cn/EN/Y1990/V4/I4/28
[1]
QIAN Jing, WANG Chen, YAN Wenjing, ZHANG Jianhao.
Effect of Natural Essential Oil Combined with Plasma on Preservation of Salted Duck and Regulation of Lipid Oxidation
[J]. Meat Research, 2022, 36(11): 23-28.
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1990, Vol. 4 Issue (4): 28-30 DOI: 10.7506/rlyj1001-8123-199004009
