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中文
Meat Research
2005
,
Vol. 19
Issue (1)
: 31-32
DOI
: 10.7506/rlyj1001-8123-200501005
Application Research
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The Choice and Application of the Raw Ingredients of Meat Products
Chang Huaizhi
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TS251.4
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Chang Huaizhi
Cite this article:
Chang Huaizhi. The Choice and Application of the Raw Ingredients of Meat Products[J]. Meat Research, 2005, 19(1): 31-32 https://doi.org/10.7506/rlyj1001-8123-200501005
URL:
https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200501005
OR
https://www.rlyj.net.cn/EN/Y2005/V19/I1/31
[1]
JIE Gang, WANG Haibin, WANG Qi, PENG Lijuan, LIU Zhengfang, LI Pei, XU Yi.
Effect of Non-phosphate Water-Retaining Agents on the Quality Changes of Conditioned Snakehead Fillets during Frozen Storage
[J]. Meat Research, 2026, 40(1): 74-82.
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