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中文
Meat Research
1996
,
Vol. 10
Issue (1)
: 15-17
DOI
: 10.7506/rlyj1001-8123-199601004
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Received:
25 December 2017
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199601004
OR
https://www.rlyj.net.cn/EN/Y1996/V10/I1/15
[1]
DU Liu, QIU Wenxing, LIU Dongyin, XIONG Guangquan, QIAO Yu, WANG Lan, WANG Chao.
Effects of Different Cooking Methods on the Physicochemical Properties and Flavor of Crawfish (Procambarus clarkia)
[J]. Meat Research, 2023, 37(5): 49-56.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1996, Vol. 10 Issue (1): 15-17 DOI: 10.7506/rlyj1001-8123-199601004
