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中文
Meat Research
1996
,
Vol. 10
Issue (4)
: 29-30
DOI
: 10.7506/rlyj1001-8123-199604010
Processing Technology
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Received:
26 December 2017
PACS:
TS205.7
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199604010
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https://www.rlyj.net.cn/EN/Y1996/V10/I4/29
[1]
XIE Peng, GAO Yue, WU Chenqi, CUI Baowei, WANG Fang, WANG Hui, FAN Na.
Effects of Raw Meat from Different Species on the Physicochemical Quality and Flavor Characteristics of Fermented Sausages
[J]. Meat Research, 2025, 39(3): 29-34.
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1996, Vol. 10 Issue (4): 29-30 DOI: 10.7506/rlyj1001-8123-199604010
