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中文
Meat Research
1995
,
Vol. 9
Issue (2)
: 26-27
DOI
: 10.7506/rlyj1001-8123-199502010
Processing Technology
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Received:
30 January 2018
:
TS251.67
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199502010
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https://www.rlyj.net.cn/EN/Y1995/V9/I2/26
[1]
SUN Xiangxiang, YU Yumei, YANG Xinyu, MENG Dejuan, LI Wenhao, LIU Huan, ZHANG Dequan, WANG Zhenyu.
Use of Multivariate Statistical Analysis for Understanding the Taste Profiles of Four Most Famous Chinese Braised Chicken Dishes
[J]. Meat Research, 2023, 37(1): 13-20.
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1995, Vol. 9 Issue (2): 26-27 DOI: 10.7506/rlyj1001-8123-199502010
