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中文
Meat Research
1999
,
Vol. 13
Issue (2)
: 48-48
DOI
: 10.7506/rlyj1001-8123-199902001
Nutrient Hygiene
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Nutritive Value of Cooked Meat Products
Dong Yian
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Dong Yian
Cite this article:
Dong Yian. Nutritive Value of Cooked Meat Products[J]. Meat Research, 1999, 13(2): 48-48.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-199902001
OR
https://www.rlyj.net.cn/EN/Y1999/V13/I2/48
[1]
LI Xiaomin, WANG Qing, LI Qi, SUOLANG Zhaxi, LI Guowei, ZHANG Qifan, ZHANG Xiaolin, TAN Xinyue.
Basic Nutrients and Volatile Components of Spent Tibetan Hen Meat
[J]. Meat Research, 2023, 37(4): 1-6.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
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1999, Vol. 13 Issue (2): 48-48 DOI: 10.7506/rlyj1001-8123-199902001
