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中文
Meat Research
1993
,
Vol. 7
Issue (4)
: 31-33
DOI
: 10.7506/rlyj1001-8123-199304009
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Received:
30 January 2018
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199304009
OR
https://www.rlyj.net.cn/EN/Y1993/V7/I4/31
[1]
LI Chao.
Fresh-keeping Effects of Four Preservatives on Chilled Duck Meat
[J]. Meat Research, 2011, 25(2): 17-20.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1993, Vol. 7 Issue (4): 31-33 DOI: 10.7506/rlyj1001-8123-199304009
