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中文
Meat Research
2002
,
Vol. 16
Issue (1)
: 52-53
DOI
: 10.7506/rlyj1001-8123-200201022
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A Brief Introduction to the Technological Patents in Meat,Poultry and Egg Processing(Part 7)
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200201022
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https://www.rlyj.net.cn/EN/Y2002/V16/I1/52
[1]
ZHANG Lizhitong, ZHANG Jiamin, WANG Wei, LIU Dayu, TANG Yang, WANG Ke.
Optimization of Enzymatic Tenderization of Pre-conditioned Hot Pot Beef by Response Surface Methodology
[J]. Meat Research, 2022, 36(3): 20-25.
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2002, Vol. 16 Issue (1): 52-53 DOI: 10.7506/rlyj1001-8123-200201022
