Home
|
About the Journal
|
Editorial Board
|
Citation Indices
|
Subscription
|
Open Access Policy
|
Contacts Us
|
中文
Meat Research
2000
,
Vol. 14
Issue (1)
: 8-10
DOI
: 10.7506/rlyj1001-8123-200001002
Thematic Forum
Current Issue
|
Archive
|
Adv Search
|
The Production of Yak,Now in the Ascendant
Huang Xiaosheng
Abstract
Figure/Table
References
Related Citation (15)
Download:
PDF
(111 KB)
HTML
(1 KB)
Export:
BibTeX
|
EndNote
(RIS)
Abstract
The specific characteristics of Yaks are briefly introduced.The broad prospects for developing Yak Products is also expounded in detail.
Key words
：
Yak
Yak production
Yak product
:
S823.85
Service
E-mail this article
Add to my bookshelf
Add to citation manager
E-mail Alert
RSS
Articles by authors
Huang Xiaosheng
Cite this article:
Huang Xiaosheng. The Production of Yak,Now in the Ascendant[J]. Meat Research, 2000, 14(1): 8-10.
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200001002
OR
https://www.rlyj.net.cn/EN/Y2000/V14/I1/8
[1]
HAO Yanjie, ZHANG Yanzhen, ZHU Jiawen, WANG Wenhang.
Effect of Spraying with Hot Water and Lactic Acid and Packaging Materials on the Quality of Chilled Yak Meat
[J]. Meat Research, 2020, 34(8): 63-69.
Tel: 010-83155446/47/48/49/50 Fax: 010-83155436 E-mail: meat_research@126.com
Powered by Beijing Magtech Co., Ltd.
2000, Vol. 14 Issue (1): 8-10 DOI: 10.7506/rlyj1001-8123-200001002
