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Meat Research
2003
,
Vol. 17
Issue (4)
: 37-39
DOI
: 10.7506/rlyj1001-8123-200304014
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Path of Microorganism Contamiation in Meat Products and Its Preventive Strategy
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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200304014
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[1]
CHEN Ming, YUAN Ting, TU Qiao, YE Huilan, LEI Haiyue, WANG Jiayu, MA Anfang, XIN Jianzeng.
Changes in the Relative Content of Reactive Oxygen Species in Dark Cutting Beef and Its Correlation with Meat Quality Characteristics during Storage
[J]. Meat Research, 2023, 37(5): 11-17.
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2003, Vol. 17 Issue (4): 37-39 DOI: 10.7506/rlyj1001-8123-200304014
